I have thought really long and hard about releasing this recipe, because kohlrabi is a very unique German vegetable, and can be difficult to find in other places. However, I have seen it pop up on more and more menus around the world, and if you are lucky enough to live in the East Bay then Berkeley Bowl is your go-to for this yummy vegetable. It is called a root vegetable, but actually grows above the ground and belongs to the cabbage family. If you can't find it, you can always replace it with radishes. This will change the flavor to be more peppery, but will still make for a very yummy salad. So, this is for all my Germans out there and everyone else who is curious now :-) .
Preparation time: 5 minutes
Makes 1 serving:
10 mint leaves
5 sprigs parsley
1 small-medium sized kohlrabi (about 170g/6oz), peeled and cut into chunks
1 small green apple, quartered and cored
1/4 red onion
1 1/2 Tbsp extra virgin olive oil
1 Tbsp lemon juice
1/2 tsp lemon zest
sea salt and freshly ground black pepper
Add all the ingredients to a food processor, and pulse once or twice until broken down but still crumbly. You don't want to turn this into mash. Alternatively, you can also grate the kohlrabi and apple, and very finely chop the rest.
Season with salt and pepper, and enjoy.
Happy fall days are here!