Kitchen Gar­den Cook

Country Life Every Week - - Contents -

Me­lanie John­son gives the hum­ble pizza an un­usual twist by adding kohlrabi

Kohlrabi slaw

Peel 2 kohlra­bis and cut into fine, shred­ded slices—ide­ally, us­ing a pro­ces­sor—then drain off any ex­cess liq­uid us­ing a colan­der. Grate 2 ap­ples into a bowl with the seeds from a pomegranate, 75g of wal­nuts and the kohlrabi and stir well. To make the dress­ing, add 4 ta­ble­spoons of may­on­naise to a jam jar with a ta­ble­spoon of creamed horse­rad­ish, 30ml of ap­ple-cider vine­gar and sea­son­ing and shake to­gether. Pour the dress­ing over the salad and top with 2 chopped spring onions and a few more pomegranate seeds be­fore serv­ing.

Kohlrabi-and-car­rot frit­ters with sumac crème fraîche

(be­low) Grate 1 peeled kohlrabi and 2 medium-sized car­rots into a bowl. Add 2 beaten eggs, 2 finely chopped spring onions, 1 small, finely chopped red chilli, 50g of plain flour, 50g of fresh bread­crumbs and sea­son­ing. Heat olive oil in a pan and drop spoon­fuls of the mix­ture in, fry­ing un­til golden on both sides. Serve with a few dol­lops of crème fraîche that have sumac and lemon zest stirred through and a scat­ter­ing of rocket.

Kohlrabi on the side

Peel 2 kohlra­bis and cut into cubes. Stir in some olive oil so that the pieces are evenly coated, ar­range on a tray and bake in a hot oven for about 25–30 min­utes or un­til ten­der. Sea­son well, stir in a squeeze of lemon juice and a gen­er­ous scat­ter­ing of grated Parme­san, then serve with a suc­cu­lent steak.

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