Healthy Appetite: Round It Out
Quick recipes using vitamin- rich kohlrabi.
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