Kohlrabi is that alien looking vegetable you find in the box in the cold of winter. It's name comes from Kohl (cabbage) and Rabi (turnip). It is a Brassica, like Brussels sprouts and Kale, cultivated originally from wild cabbage. Lucky for us, it will grow almost anywhere. It has the taste and texture of a broccoli stem but milder and sweeter.
Here is a quick crowd pleaser for an appetizer or salad. You'll be the envy of any dinner party.
Kohlrabi Pickles with White grapefruit wedges
1 Kohlrabi bulb peeled
Red Wine, or Rice Vinegar, or White Balsamic Vinegar
Dash of olive oil
Trim the leaves and save for decorating the dish
Peel and thinly slice the Kohlrabi in half moons
Toss in a bowl and sprinkle liberally with vinegar
Peel grapefruit with a knife and cut in wedges
Use the extra juice and some zest to flavor the Kohlrabi
Add grapefruit and drizzle with oil
Salt and Pepper to taste
Mix well and let sit for as long as you can. They are best after marinating for a couple of hours. Toss and taste again. Adjust seasoning.
Garnish your serving plate with leaves.
Pile the Kohlrabi pickles onto the garnish
Dust with a pinch of Cumin and Coriander and serve chilled.
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