Recipes, Side dishes
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Steamed Kohlrabi Salad With Sumac – And Many Other Ingredients

Kohlrabi is a quite foreign vegetable for me. I’ve only just used it once, when I did a catering gig 2 years ago, for a friend’s Karonkka (PhD defense dinner). He was a friend originally from South India and I wanted to cook something authentic for him, so I made Bisi Bele Bath – a vegetarian warm dish. That was when I used kohlrabi one and only time.

 

 

This second time is for a very simple salad. I adapted this salad from Ottolenghi’s Jerusalem cookbook. I made quite many changes though.

 

First of all, the original recipe uses raw kohlrabi. However I felt that raw kohlrabi tasted quite bitter and not so pleasant. So instead, I steamed it and I loved it. If you don’t have a steamer pot, you can also boil, however, steaming is healthier and tastier.

 

 

 

Another change I did was with the greens. I only used a little bit of watercress and used mâche instead. I love mâche! I also didn’t use sour cream in the recipe, but instead I increased the amount of yogurt. The heavy cream already made the dressing very creamy and fatty so I wanted to keep a better balance with yogurt and not sour cream.

 

 

I made a few other changes here and there with the spices as well. In the end, I loved the final result. This is a fast recipe which is a quite healthy option for lunch or dinner. The colours are lovely too! Enjoy your new salad!

 

Ingredients:

 

Difficulty:  ★☆☆ (Easy)
(serves 4)

 

Printable PDF-recipe (no photos)

 

3 medium size kohlrabies, peeled, cubed and steamed (and cooled)
80 gr. mâche
20 gr. watercress
120 gr. plain yogurt
50 gr. heavy cream
1 garlic clove, crushed
1 1/2 tsp lemon juice
1 1/2 tbsp olive oil
2 tbsp dried mint
salt and white pepper, to taste
1 tsp sumac

 


 

1. In a salad bowl, put steamed and cooled kohlrabi, mâche and half of watercress. Mix and set aside.

 

 

 

 

2. In a smaller bowl, put yogurt, heavy cream, garlic, lemon juice and olive oil, mix.

 

 

 

 

 

 

 

3. To the dressing mixture, add dried mint, salt and white pepper and mix until evenly spread.

 

 

 

 

 

4. Pour dressing onto kohlrabi and greens mixture. Mix until all dressing is evenly spread into veggies. Add half of sumac and mix well too.

 

 

 

 

5. Like a decoration, spread the remaining watercress on the salad. Sprinkle the rest of sumac too and serve. Enjoy!

 

 

 

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