This month some of the hero ingredients include cauliflower, kohlrabi, turnip and zucchini.
Tasty ways to eat kohlrabi
Yes that’s the weird purple alien vegetable in your delivery this week.
When raw, kohlrabi is slightly crunchy and mildly spicy, like radishes mixed with turnip. You can toss them in a salad, make a slaw out of grated kohlrabi, or eat them on their own with a drizzle of good olive oil and a sprinkling of sea salt.
While kohlrabi can be thrown into a basic chunky vegetable soup, we particularly like it in a creamy, pureed soup with mild spices so that sweet kohlrabi flavor can really shine through. Kohlrabi can also be added to recipes for Cream of Potato and Cream of Broccoli
Made Into Fritters:
This is a great way to get kids to eat their kohlrabi! Shred it and mix with an egg and a few tablespoons of flour or breadcrumbs. Heat oil or butter in a flat skillet, drop on small mounds, and flatten slightly with the back of your spatula. Turn after a few minutes, and serve when both sides are crispy with a dollop of sour cream!
Cauliflower salad with slivered almonds
1 or 1/2 head of cauliflower(depending on salad size you want), broken into small florets
handy splash of olive oil
1 large stick of celery, cut on an angle into slices
30g slivered almonds, dry roasted on frying pan
good handful of parsley, roughly chopped
1/3 tsp ground cinnamon
1/3 tsp ground allspice
1 tbsp red wine vinegar
1 1/2 tsp maple syrup
salt and pepper
Preheat the oven to 180oc. Mix cauliflower with olive oil, salt and pepper; spread out in a roasting tray and roast for 30mins, until the cauliflower is crispy. Whilst roasting cauliflower grab a frying pan and dry roast the almonds, do this on a medium heat for 5mins, constantly tossing so they don’t burn.
Allow both the cauliflower and almonds to cool down; mix all dressing ingredients together with a good splash of olive oil. Pour dressing over the cauliflower, add almonds, celery and fresh parsley; toss together.
This recipe is one of my all time favourites and crowd pleaser!
Crispy turnip fries
I know these guys baffled some of us to what to do, so here’s my version of how to mix it up!
Preheat oven to 220oc. Line a baking sheet with a piece of foil and lightly grease.
Peel the turnips, and cut into French fry-sized sticks. Place into a large bowl, and toss with olive oil to coat. Place some Parmesan cheese, garlic salt, paprika, onion powder/salt in a resealable plastic bag, and shake to mix.
Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the baking sheet.
Bake in oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve with aioli!
Zucchini & broccoli pasta with lemon zest and Parmesan
Boil a pot of water for the pasta. Whilst this is happening, start getting your chop on. Chop the zucchini, use 1 or 2 depending on the serving size into small dices, chop up the whole head of broccoli, thinly slice half a leek or onion and crush 1 to 2 heads of garlic. Sauté all the vegies together with a little olive oil and get the pasta happening in the boiling water.
Zest half a lemon and grate some Parmesan. When pasta is cooked throw it into the vegie pan, toss together and add salt and pepper to taste. Add lemon zest, a few dried chilli flakes if you fancy and top with Parmesan. Serve!