I know, I know, you’re just antsy for that currant chiffon pie. Because there are no recipes for currant chiffon pie in existence (Google tells me so) I had to tweak from recipes for inferior fruits like lemon and orange. As a result, the first pie (yesterday) was good, but I decided it could be better, and I just shoved the adjusted-recipe version into the fridge.
In the meantime, comfort yourself with a nice, healthy salad. Ha ha.
There’s this gigantic, wizened old apple tree in the front yard. This tree is so ancient no one remembers what kind of apples grow on it, only that they’re tart, ripen really early, get soft quickly, and make good applesauce. As a result, not much usually gets done with them.
At the same time, the second planting of kohlrabi is coming ripe. You know what kohlrabi is, don’t you? Here’s my lovely aunt Linda holding one up for professional photography. You know it’s professional because
the wind was blowing so hard this was the only place the leaves weren’t being twisted into even more alien shapes I put the gas tanks and grain bins distractingly behind the kohlrabi on purpose. *nods* (Also, she cherishes her anonymity on the Internet, but she never gets to read this, so let’s not tell her, shall we?)
Everyone seems to think it’s some mystery vegetable. I always had it growing up, so that surprised me. What? Your life experiences differ from mine?
Kohlrabi likes cool temperatures, produces 1 bulb and 1 bulb only, and that above ground. That’s it. It blows its wad making this one not-very-big chunk of vegetation that tastes a bit like cabbage and jicama, and a bit (only a bit) sweet.
what do i do with this green-tentacled space alien?
To prepare kohlrabi, pull off the stems and cut off the root, leaving the bulb. I’m told the leaves may be cooked like other greens but I’ve never tried it.
Now peel off the green outside. It’s soft and not very deep. The end of the kohlrabi near the root tends to get woody, especially near the outside, and especially on kohlrabi that have been neglected and allowed to grow a tad too big, like this one. See the area in the bottom of the pic where the kohlrabi flesh looks stripey and a bit yellower? That’s going to be tough and woody, and you may as well cut it off unless you’re really hurting for fiber.
One the kohlrabi is peeled, you can cut it up however you want. I like to cube it for straight up snacking, but for this recipe I sliced it thin and then cut it into matchsticks.
You know, I like how coleslaw kind of mushes up the cabbage a bit when it’s been made for a day or two. I decided I don’t like that mushing effect with this salad, though. If you like your apples and kohlrabi to have a nice crunch, plan on eating this the same day.
The black pepper, of all things, brings out the apple flavor in this salad. I don’t know why, but that bit of spice in the creamy honey yogurt makes it swoon-worthy.
kohlrabi and apple salad
You may want to put your apple bits in lemon water or sprinkle some Fruit Fresh on them if they’re prone to browning like the ones I used are. I.e., if they brown as you’re cutting them.
prep: 20 minutes
1 large kohlrabi or 2 small, peeled
1 large tart apple or 2 small, cored
1/2 cup plain yogurt
juice of half a lemon, or 2 tablespoons
1 tablespoon honey
1/8 teaspoon ground black pepper
1/8 teaspoon salt
Julienne the kohlrabi and apple. You can use a mandolin or do it manually. If doing manually: Slice the kohlrabi and the apple thinly, then stack slices and cut into matchsticks.
For the honey yogurt dressing:
In a medium bowl, whisk together the yogurt, lemon juice, honey, pepper, and salt. Toss in the julienned kohlrabi and apple, and mix well. Let sit 10 minutes before eating to allow the flavors to mingle.
The kohlrabi and apple salad will keep in the fridge, but as it sits, it will soften.
Variations: Grate the kohlrabi and apple instead of julienning. Use cabbage or jicama in place of kohlrabi.
Nutrition information per serving: 75 calories; g fat; 2mg cholesterol; 103mg sodium; 17g carbohydrate; 2.6g fiber; 13g sugars; 2.3g protein; 1% vitamin A; 45% vitamin C; 7% calcium; 2% iron