Have some fresh and local kohlrabi? Wondering what to do with it? Fresh and local kohlrabi is wonderful eaten raw, but to add a little variety or to serve to guests, try this quick and easy recipe.
This recipe is best prepared in the spring or fall in many climates when the kohlrabi, arugula and carrots are fresh. In some climates, the arugula and kohlrabi are very easy to grow in the spring, and carrots can be kept underground all winter for a spring harvest. In the fall, the pears will also be in season. If you preserved any pears or pear sauce, that would work well in the spring.
Julienne kohlrabi and carrot (use whole carrots, not the processed baby carrots)
Add a pinch of sea salt (the vegetables should have their own salt)
Peel and grate 1/2 an asian pear. As you grate, the pear will puree
Add apple cider vinegar (for added nutritional benefit use high quality apple cider vinegar with mother), olive oil, sea salt and freshly ground pepper to puree
Dress the julienne vegetables with the puree
Add some freshly picked, local arugula
Salt and pepper to taste
Fresh. Local. Healthy.