Kohlrabi and Turnip Slaw
1 lb kohlrabi
1 lb turnip, hakurie
1 carrot
1 lemon juiced
1 cup cream fraiche
chopped cilantro
- Shave kohlrabi and carrots mandolin with the julienne attachment (if you don't have a mandolin you can use a box grater)
- Slice the turnip into thin discs
- Combine kohlrabi, carrots and turnips with salt, pepper and lemon juice and let set for 15 min.
- Add cream and cilantro and serve
Kohlrabi and Yukon Potato Gratin
1 lb kohlrabi
2 lb yukon potato
1 shallot
1 clove garlic
1 1/2 cup heavy cream
2 cup shredded Gruyere cheese
- slice the kohlrabi and yukon potato on a mandolin or with a knife ( make sure the slices are the same width)
- in a buttered casserole dish layer (while shingling ) a layer of potato, then a layer of kohlrabi
- add a layer of cream, pinch of chopped shallot and garlic, salt and pepper
- repeat step 2 and 3 until you've used all the ingredients except the cheese
Baking
- cover the dish with foil and bake for 30 minutes at 350 degrees
- uncover , top with shredded cheese and bake for 15 minutes or until cheese is golden
- slice and serve
Macerated Broccoli Greens with Speck
1 lb broccoli greens
1 lb thinly sliced speck or ham
1/2 cup sorghum
1/2 cup apple cider vinegar
1 finely chopped shallot
Salt and pepper
1/2 cup extra virgin olive oil
- Finely chop broccoli greens and mix all ingredients together except the speck. Let broccoli greens mix stand for 30-60 mins or until greens look softened & wilted
- Lay slices of speck out, put a small amount of greens in the center and roll the specks around it to make a roll ups and serve.