Vegetable recipes & hints for June 2011 – Kohlrabi.
Hints:
(1) What to look for – Select kohlrabi about the size of a tennis ball or smaller. Look for thin, tender and unblemished skin. Avoid soft or wrinkled produce. (2) Refrigerate in plastic bags. (3) Kohlrabi is best when small and young, since larger specimens tend to be coarse and fibrous. It keeps well for 7-10 days if stored in a cool place.
Preparing Kohlrabi:
Kohlrabi should be prepared similarly to turnips. Cut off the base and trim the stalks. Cook before peeling to retain maximum flavour. Boil, steam or microwave while if they are small, otherwise slice first. Or peel the skin with a knife and then cook whole or slice.
Ways to eat this vegetable:
Kohlrabi is served mainly as a side vegetable, steamed, mashed or in a stir-fry. It may also be baked, added to casseroles and soups. It can be used raw in salads.
Cooking:
Very small kohlrabis are tender and can be braised or boiled whole. However, if they are any bigger than 5cm in diameter, they can be stuffed. To do this, hollow out a little before braising and then stuff with fried onions and tomatoes, for instance. For sliced kohlrabi, fry until just tender and serve with butter or a creamy sauce. Kohlrabi can also be baked long and slow in gratin dishes, with, for instance, potatoes as a variation of Gratin Dauphinois. Alternatively, par-boil them and bake in the oven covered with a cheese sauced.
Fruit recipes & hints for June 2011 – Lemons.
Hints:
(1) Lemons will keep for a week or two at room temperature and for longer if refrigerated. (2) Limes are best kept in the refrigerator. (3) You will get the most juice from the fruit if you bring it to room temperature and roll it on a flat surface before squeezing.
Lemon and Basil Penne:
Cook 175gm dried penne in boiling water according to the instructions on the packet. Meanwhile, blend together 2 garlic cloves, a large handful of basil leaves, 4 tablespoons olive oil and the grated rind and juice of 2 lemons. Add 50gm grated Parmesan and season with pepper to taste. Drain the pasta, stir through the pesto and serve immediately, which should be good for 4 people.
Baked Apples with Lemon:
Core 4 large eating apples and enlarge the holes with a small knife. Score around the middle of each apple so the skins do not burst. Cut 1 lemon lengthways into 4. Roll the lemon pieces in a mixture of 50gm light muscovado sugar and 1 teaspoon ground cinnamon. Push a coated lemon wedge into each apple cavity. Bake the apples in a foil-lined dish in a preheated oven, 180 degrees C for 45 minutes. Serve with fromage frais. Serves 4.
Glenn Forsyth.