Weird Veggies of the World, Unite!

My dear old friend Darcy sent this in from Sunny California, and I’ve taken way too long to answer!

Ok – fennel (whole) and kohlrobi . . . . picked them up at the CSA and hove no idea what to do with them. Any (non animal) ideas?

Yup, I sure do! And let me just add that this post is titled as it is not ’cause Darce is weird using such stuff, but because all three of the mainline veg ingredients here are often either completely overlooked or, at best, treated as redheaded step-veggies. And they shouldn’t be, because they are all wonderful, unique and very tasty indeed.

So, in the interest of better late than never, here’s a great slaw for summer. We love O & V based slaws as much as the mayo/aoli style, and especially in summer, where lighter is better. This one really lets the veggy mainstays sing!

Fennel – Kohlrabi Slaw with Sautéed Kale.

1 Bulb each Kohlrabi and Fennel, washed and sliced sliver thin.
1 bunch Kale sliced into strips roughly ¼” wide.
Juice and zest from 1 Lemon.
½ teaspoon prepared Horseradish.
2 cloves Garlic.
¼ Cup dry white wine.
¼ Cup Veggy stock.
1 Tablespoon Dijon mustard.
2 Tablespoons white wine vinegar.
Extra Virgin Olive Oil.
Salt and Pepper to taste.

Combine lemon juice, zest, horseradish, salt, pepper and whisk thoroughly. Mix the sliced fennel and kohlrabi until well coated and allow to marinate, refrigerated, for at least 3 hours.

Remove veg mix, discard marinade and set fennel-kohlrabi aside.

Combine white wine vinegar, Dijon mustard, salt and pepper. Whisk in up to 6 tablespoons olive oil slowly, allowing vinaigrette to emulsify – Stop when you hit your preferred mark for the dressing, (And if you like more oil than that then use it!)

Combine dressing and marinated fennel-kohlrabi and coat thoroughly. Return to fridge for at least 15 minutes.

Meanwhile, blanch kale in boiling water for about 30 seconds. Remove quickly and dunk in a bowl of ice water to shock it, (AKA, stop the cooking RFN). Pat dry, and set aside.

Mince garlic.

Combine 2 tablespoons olive oil, white wine, stock, salt and pepper in a sauté pan on medium high. Sauté Kale to al dente, adding minced garlic in last minute or so. Remove kale and discard sautéing liquid.

Plate a nice layer of the sautéed kale, then toss a nice big portion of the slaw on top. Serve with a nice, crusty bread and some more of that dry white wine!


P.S. – I apologize for no pics, but I’m working freelance on this one…

Author: urbanmonique

I cook, write, throw flies, and play music in the Great Pacific Northwet.

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