2 garlic cloves1 tsp curry leaves ((optional))2 roma tomatoes2 kohlrabi or turnips*1/2 tsp ground cumin1/2 tsp garam masala1/2 tsp ground coriander1/8 – 1/4 tsp cayenne**1/8 tsp turmeric ((optional))1/2 tsp salt3/4 cup red lentils (160 g)1 3/4 cups water (450 ml)3/4...
2 small kohlrabi, cut into matchsticks about ¼″ wide1 large apple (about ½ pound), cored and cut into matchsticks about ¼″ wide⅓ cup grated gouda cheese (optional, not shown)¼ cup fresh tarragon leaves3 tablespoons toasted sunflower seeds*Lemon zest, to taste1...
FOR THE FRITTERS:1 medium-large zucchini, grated1 spring onion, minced3 small carrots, peeled and grated2 small kohlrabi, leaves removed, peeled and grated1/4 cup chopped parsley1 egg1/4 cup flour1/4 tsp garlic powder1/4 tsp salt1/4 tsp pepper3 tbsp olive oil FOR THE YOGURT...
Serves 4-6 as a side dish, 2-3 as a light lunch with salad 1 small celeriac (about 325-350 g)1/2 kohlrabi (about 100 g)50 g chickpea flourA handful of parsley, stems and leaves1 egg2 tbsp cold water1 tsp sea salt1 tsp cracked black peppercorns Good quality olive oil, for...
That vegetable is KOHLRABI, a German turnip some say, but like cabbage, broccoli, cauliflower, kale has its origins in the wild cabbage plant (brassica oleracea). “Kohl” means cabbage, but it tastes far more like cauliflower to me. You can eat...
