Instead of trying to dream up with to do with all the individual components of this week’s box, I thought I’d offer an option that would feature several. Where one kohlrabi might not go far in a single dish, combined with some of its neighbors from the box, it can make a really wonderful meal.
I love the way dipping sauces bring things together. Here’s a suggestion for one warm and one cold version. They’d both work well for dipping sliced raw fennel or kohlrabi, carrots and beets (raw or steamed), or you can pour either one over wilted beet greens or Swiss chard. The ideas come from The Splendid Table, that wonderful NPR program on all things delicious.
This is the classic “bagna cauda” perfect for vegetables and bread. Don’t be afraid of the anchovies, although you can leave them out if you absolutely must. And if you have a garlic scape or two left over from last week, try them in this recipe. Also delicious over pasta, maybe with those wilted greens.
Ingredients:
1/2 cup extra-virgin olive oil 2 garlic cloves, minced (or use your garlic scapes) 1/4 teaspoon red pepper flakes 2 ounces oil-packed anchovies (about 10), drained, patted dry, and finely chopped or mashed 1/4 cup unsalted chicken or vegetable broth Up to 1 tablespoon fresh lemon juice, to taste 1/4 cup minced fresh flat-leaf parsley
Preparation:
From A New Way to Cook by Sally Schneider (Artisan, 2001).
In a small heavy saucepan, heat the oil, garlic, and red pepper flakes over low heat, stirring occasionally, until the garlic is very soft, about 5 minutes. Stir in the anchovies and cook for 1 minute longer. Add the broth, increase the heat to high, and bring to a boil. Boil for 30 seconds, or until the sauce is emulsified. Stir in the lemon juice and parsley and serve warm or at room temperature. The sauce can be kept in a sealed container in the refrigerator for up to 1 week. Reheat gently before serving, if desired.