Healthy Ap­petite: Round It Out

Quick recipes us­ing vi­ta­min- rich kohlrabi.

Martha Stewart Living - - Contents - TEXT BY CLAIRE SUL­LI­VAN RECIPES BY LAURYN TYRELL

Though it looks like a root veg­etable, kohlrabi is ac­tu­ally cab­bage’s leggy cousin. It has the tex­ture of a turnip and fla­vor rem­i­nis­cent of a mild radish, and one cup pro­vides a full day’s worth of vi­ta­min C and five grams of fiber. Crisp when chilled and raw, or ten­der when warm and roasted, it’s the star in th­ese sides.

Kohlrabi, Ap­ple, and Mint Slaw

A serv­ing of this will give you about 20 per­cent of your daily fiber. Use a man­do­line for speedy slic­ing. Soak 3 ½ cups peeled and juli­enned kohlrabi (from 2 pounds) in a bowl of ice wa­ter un­til crisp, 10 min­utes. Drain well. Whisk to­gether juice and finely grated zest of 1 lime, 1 ta­ble­spoon thinly sliced Fresno chile, and 2 ta­ble­spoons ex­tra-vir­gin olive oil. Sea­son with kosher salt. Toss with kohlrabi; 1 ½ cups juli­enned sweet, crisp ap­ple, such as Fuji; and ¼ cup each fresh mint and cilantro

leaves, roughly chopped. Sea­son with more salt, if de­sired; serve.

AC­TIVE/ TO­TAL TIME: 25 MIN. | SERVES: 4

Roasted Kohlrabi With But­tered Hazel­nuts

The veg­etable is a great standin for po­ta­toes, but has a third of the calo­ries. Pre­heat oven to 450°. On a rimmed bak­ing sheet, toss 2 pounds kohlrabi, peeled, quar­tered, and cut into 1- inch pieces ( 5 cups), with 1 ta­ble­spoon ex­tra- vir­gin olive oil. Sea­son with kosher salt and freshly ground pep­per. Roast un­til be­gin­ning to brown, 20 to 25 min­utes. Stir; con­tinue roast­ing un­til ten­der, 5 to 10 min­utes more. Mean­while, melt 1 ta­ble­spoon un­salted but­ter in a small skil­let over medium heat. Add ¼ cup chopped blanched hazel­nuts and cook, stir­ring of­ten, un­til golden, 3 to 4 min­utes. Add 1 packed tea­spoon chopped fresh thyme leaves; cook un­til fra­grant, 1 to 2 min­utes. Stir in 2 ta­ble­spoons each ap­ple- cider vine­gar and pure maple syrup; cook 1 minute. Sea­son lightly with salt. Trans­fer to a bowl. Add kohlrabi and toss to coat. Sea­son with salt and pep­per; serve. AC­TIVE TIME: 20 MIN. | TO­TAL TIME: 40 MIN. | SERVES: 4

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