Try a new ingredient this week! And make it a promise…

Still life for winter stew






Try a new ingredient this week! And make it a promise…











Kohlrabi is not the most handsome of autumn vegetables. In fact, it is quite alien looking and if one was casting for vegetables, it would probably not be the prettiest of characters. In fact, I doubt that anybody would put it in the lead ; It would probably be cast as the slightly scarry outsider!

But if you have never tried its crisp and clean taste, between a radish and a water chesnut, then this is your chance! It works beautifully grated as in today’s salad, with cucumber and carrots. Maybe it is an occasion to start with a new resolution this term: Why not try to introduce an ingredient you have never tried before, each week – something not necessarily exotic or hard to find but just not in your usual repertoire. A change of routine!

The pursuit of fantasy and curiosity in the kitchen is just what I need to shake the boredom that can sometimes find its way into our meals. Too many of us cook the same things weeks after weeks- a true recipe to loose your appetite for good! Forget the ubiquitous greens beans and try Kolrabi instead…

ET comes home

Kohlrabi, carrot and cucumber salad with fresh mint and pumpkin seeds

Ingredients list: It’s all in the title!

  • Grated kohlrabi 1
  • Grated carrots 2
  • Grated cucumber ½
  • Some mint leaves
  • Handful of pumpkin seeds

For the dressing:

  • ½ a squeezed lemon
  • Dash of Maggie Liquid seasoning
  • Olive oil 2 Tbsp

Grate all of the above. I use a steel mandolin to do that and therefore I get a very quick and prettily cut “julienne” as a result. But a normal vegetable grater will do.

Toss in a big bowl and dress with the squeezed lemon, a bit of olive oil and some Maggi liquid seasoning or a dash of soy sauce. Sprinkle the chopped mint and seeds on the top before serving.

Nutrition notes: This is a very easily digested salad and if you use very fresh vegetables, you’ll be getting heaps of vitamins and good fibre too. All very macrobiotic indeed…

You can also use kohlrabi to replace turnips in soups or potatoes, as in “gratin dauphinois”.

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