- 3 medium kohlrabies, peeled and sliced
- 4 medium carrots, sliced
- 1/4 cup chopped onion
- 3 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- Dash pepper
- 1-1/2 cups milk
- 1/4 cup minced fresh parsley
- 1 tablespoon lemon juice
- 3/4 cup soft bread crumbs
Place kohlrabies and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well; set aside.
In a large skillet, saute onion in 2 tablespoons butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.Remove from the heat. Stir in the vegetable mixture, parsley and lemon juice. Transfer to a shallow 2-qt. baking dish coated with cooking spray.
In a small skillet, melt remaining butter over medium heat. Add bread crumbs; cook and stir for 2-3 minutes or until lightly browned. Sprinkle over vegetable mixture.
Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Yield: 6 servings.
2 pounds carrots,
peeled and diagonally sliced
3 tablespoons butter, melted
1/3 cup apricot preserves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon orange zest
2 teaspoons fresh lemon juice
chopped fresh parsley for garnish
1. Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
2. Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice.
3. Add carrots, and stir well to coat.
4. Sprinkle with chopped parsley.
(originally posted in the 7-21-09 CSA newsletter)
Keep ingredients cold when making slaw. You can shred the day before, but drain cabbage before adding dressing.
1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated Spanish onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt
Salt and freshly ground pepper
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
Source: Food Network
(originally posted in the 6-30-09 CSA newsletter)
Many recipes use the root of the radish plant, but a quick online search will show you that there are lots of recipes for the greens, too!
- 1/2 lb. radishes, trimmed and grated coarse (about 2 cups)
- 3 cups finely shredded cabbage
- 1 cup coarsely grated carrots
- 1/2 cup thinly sliced red onion
- 2 tbsp. fresh lemon juice
- 1/2 tsp. sugar
- 2 tbsp. olive oil
- 2 tbsp. finely chopped fresh cilantro, mint, or parsley leaves
In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herbs, and salt and pepper to taste.
This could also be good without the cabbage.
(originally posted in the 5-26-09 CSA newsletter)