I mentioned before that I’ve become a big fan of kohlrabi in slaw. Here’s a recipe demonstrated at the Peachtree Road Farmers Market by Jason Paolini of Restaurant Eugene and Holeman & Finch. No crème fraiche? You could use sour cream or yogurt or, yes, even mayonnaise. No turnips? Just leave them out, maybe adding another carrot.
Ingredients:
1 pound kohlrabi, peeled 1 carrot, peeled 1 pound hareuki turnips Salt and pepper Juice of one lemon 1 cup crème fraiche Chopped cilantro
Preparation:
Grate kohlrabi and carrot. Slice the turnip into thin discs. Combine kohlrabi, carrots and turnips in a medium bowl and sprinkle with salt. Let them sit 15 minutes, then drain off liquid. Add lemon juice, crème fraiche and cilantro. Toss and serve at room temperature or cold.