Although not sweet, kohlrabi is often compared to apples in terms of its crispness and juiciness, which makes it a wonderful highlight when sliced into matchsticks and added to any slaw or salad. Crispy Kohlrabi and Apple Slaw Based on a recipe by Cookie and Kate Makes 4 servings. Ingredients: 2 small Kohlrabi, cut into matchsticks (about 1 lb.) 1 large Honeycrisp Apple, cored and cut into matchsticks (about ½ pound) ⅓ cup grated Feta Cheese (Optional, not shown) ¼ cup fresh Mint leaves, thinly sliced 3 tbsp Sunflower Seeds 2 tbsp. Extra Virgin Olive Oil 2 tbsp. Lemon Juice Lemon Zest, to taste flaky Sea Salt (like Maldon) and freshly ground Black Pepper, to taste Instructions: In large serving bowl, combine Kohlrabi and Apple matchsticks. Add Cheese, if using, and Mint leaves and Sunflower Seeds. Shave Lemon Zest liberally over bowl, to taste. Drizzle in Olive Oil and Lemon Juice, then sprinkle lightly with Salt and Pepper. Use hands to gently toss salad. Finish with another light sprinkle of Salt and Pepper. Serve immediately or chill and serve within 2 days. *Photo courtesy of: http://cookieandkate.com/images/2015/10/crispy-apple-kohlrabi-salad.jpg.
A friend recently tried this out this Food Network recipe and let me try it, and it was so unique that I just had to share. A bright start to the winter, and one that perfectly highlights this week’s Winter CSA partnership with our friends at Food and Ferments. Enjoy! Turkey Sausage with Fennel Sauerkraut By Valerie Bertinelli, of Valerie’s Home Cooking Makes 4 servings. Ingredients: 1 tbsp. Olive Oil 1 1/2 lbs hot or mild (or a combination) Italian Turkey Sausages – about 6 (Other kinds of sausage can be substituted.) 1 1/2 tbsp. Unsalted Butter 1/4 tsp. Caraway Seeds 1 large Fennel Bulb, trimmed, quartered, and thinly sliced 1 tbsp. Fennel fronds, for garnish 1 Gala Apple, cored and thinly sliced 1 lb. Sauerkraut, drained well Kosher Salt and freshly ground Black Pepper to taste Instructions: Heat Oil in large skillet over medium-high heat. Add Sausages and cook, turning occasionally, until browned all over, 6 to 8 minutes. Add splash of Water, cover, and cook until the sausages are just cooked through, about 2 minutes. Transfer to plate to cool. Once cooled, slice into 2-inch pieces and reserve. Reduce heat to medium and add Butter and Caraway Seeds, stirring until the butter is melted. Add Fennel and Apple and stir until slightly softened, about 3 minutes. Add Sauerkraut and Sausage pieces and cook, stirring, until the Sauerkraut is hot, about 3 minutes. Season with Salt and Pepper and garnish with Fennel Fronds. Image courtesy of: http://www.foodnetwork.com/recipes/valerie-bertinelli/turkey-sausage-with-fennel-sauerkraut.html.