Do you remember the first time? And by that oh poisoned minded readers, I mean the first time you ate a particular foodstuff. Yesterday, the alien-like kohlrabi appeared in our weekly veg box. And it brought back good memories.
My first experience with the kohlrabi was only a few years back. In a farmer's market in Leeds, there sat a full tray of the deliciously mild green tentacle covered kohlrabi. This vegetable could be the thing of nightmares to previously vegetable fearing people such as Freddie over at GBVC. It certainly looked odd, like nothing I had seen before. And I couldn't believe I had access to a vegetable I had never tasted before.
If you have never had kohlrabi, please seek them out. They taste incredibly earthy, like a mild turnip with a slight bitterness. It quickly became our weaning baby's favourite food as we steamed it and turned it into a puree. For the adults, I stirred in a few herbs, a little butter and perhaps some mustard for an alternative side vegetable for the Sunday roast. Hard to believe that historically it used to be cattle fodder.
I turned yesterday's welcome addition into a remoulade, which is basically the French word for a condiment. We ate it with left over roast chicken, cheese and salad leaves. And it remains ever so fondly as one of my favourite vegetables. Do you remember the first time?
1 kohlrabi, peeled and sliced into lengths
Juice of one lemon
1 tbsp cider vinegar
1 tbsp English or Dijon mustard
1 tbsp onion seeds (optional)
A handful of fresh parsley, finely chopped
Salt and pepper
1 - Using a fine grater, grate the kohlrabi into a tea towel. It contains a lot of water, so roll up the tea towel and squeeze out as much water as possible. Tip into a mixing bowl.
2 - Stir in half of the lemon juice, vinegar, mustard, onion seeds and parsley. Stir thoroughly then gradually stir in the yoghurt until you have a thick but not swamped kohlrabi condiment.
3 - Taste for seasoning and squeeze in more lemon juice depending on how sharp you like it.
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