When making a slaw this summer, kohlrabi is a vegetable worth trying in place of cabbage. Kohlrabi tastes like a mild, sweet turnip. It is rich in potassium and vitamin C.
To prepare kohlrabi for this recipe, separate stems from kohlrabi bulb. Trim root end from bulb and peel away tough outer layer; halve lengthwise. Use a box grater to shred the kohlrabi bulb halves.
Pair kohlrabi with apple for a creamy side dish with Orange Pan-Seared Duck.
Orange Pan-Seared Duck
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Makes 4 servings
1/2 cup freshly squeezed orange juice
1 teaspoon honey
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 duck breasts, with the fat scored in a crosshatch pattern
1 tablespoon clarified butter (ghee)
Whisk together the orange juice, honey, lemon juice, salt and pepper. Place duck breast in a nonmetallic bowl and pour marinade over all; let it marinate for at least 20 minutes and at the maximum 2 hours.
Heat clarified butter in a medium saute pan over medium heat. Sear the duck breast fat-side down for 4 minutes, flip and sear for an additional 2 minutes, turn down the heat, cover and cook until desired doneness is reached, about 6-8 minutes. Slice and serve hot over risotto or chill and serve over an arugula salad.
Kohlrabi and Apple With Creamy Coleslaw Dressing
Makes 4 cups
1/4 cup cream or sour cream or goat’s milk yogurt
1 teaspoon fresh lemon juice
1/2 tablespoon quality mustard
1 teaspoon honey
Salt and pepper, to taste — go easy
6 fresh mint leaves, chopped
1 pound kohlrabi, trimmed, peeled and grated
2 apples, peeled, grated or cut into matchstick-size strips
Whisk cream into light pillows — this takes a minute or so, no need to get out a mixer. Stir in lemon juice, mustard, honey, salt and pepper and mint. Pour the dressing over the kohlrabi and apple slaw; serve immediately
This tastes great with chicken or duck or by itself.
Pea and Asparagus Risotto
Makes 4 servings
6 to 8 cups chicken or vegetable stock
1/2 cup white wine
2 tablespoons butter
2 leeks, trimmed and sliced
2 cloves garlic, chopped
2 cups arborio rice
2 teaspoons olive oil
12 asparagus spears, sliced
11/2 cup peas — sugar or English
2 cups fresh spinach
2 tablespoons freshly chopped flat-leaf parsley
Shaved Parmesan cheese, for garnish
In a large saucepan, warm the stock and wine over medium heat.
Heat the butter in a large saute pan. Add the leeks and cook for 3 minutes, add the garlic and cook for an additional 5 minutes. Add the rice and stir for 2 minutes.
Pour in the hot stock, 1 cup at a time, stirring constantly. Once the liquid is absorbed, stir in another cup of stock. Repeat until al dente, about 35 minutes.
In another saute pan, heat the olive oil and saute the asparagus for about 3 minutes, or until bright green. Add the peas and spinach and heat until barely cooked and just beginning to wilt. Turn off the heat and transfer vegetables to the risotto. Fold in the parsley, salt and pepper. Cook for 4-5 minutes while stirring. Top with cheese.
If parsley doesn’t appeal to you, use some other herbs out of your garden. Try basil, mint, or cilantro — pick your favorite and go!
Renee Kelly is the owner of Renee Kelly’s Harvest in Johnson County. Her passion lies in changing the food system, one plate at a time. Her inspiration is nature and the many growers in the Kansas City area.