spring

Kohlrabi and Apple Slaw

Growing Kohlrabi: A Garden Adventure

As a passionate gardener and food enthusiast, I’m always on the lookout for new and exciting plants to grow in my garden. This spring, while browsing through the Lexington Farmers Market, I stumbled upon some kohlrabi plants. Intrigued by their unique appearance and familiarity of their taste, I decided to be adventurous and give them a try in my backyard garden. I live in planting zone 6b, which provides the perfect conditions for a variety of cool-weather crops. I started with just four kohlrabi plants, nestled them into my garden, and embarked on a new gardening journey that led to making this kohlrabi and apple slaw.

The experience of growing kohlrabi for the first time was both educational and rewarding. Watching the peculiar bulbs swell and thrive in my garden sparked a sense of accomplishment and curiosity. Kohlrabi turned out to be quite easy to cultivate, thriving in the temperate climate and requiring minimal care. My only significant battle was with slugs, which seemed to have an insatiable appetite for the tender kohlrabi leaves. However, with some diligent monitoring and a few organic slug deterrents, I managed to keep them at bay.

This adventure in gardening not only expanded my culinary horizons but also reinforced the joy of trying something new. I encourage every home gardener to step out of their comfort zone and plant something they’ve never grown before. You might be surprised at the delightful discoveries waiting to be unearthed in your own backyard!

Why I love this Kohlrabi and Apple Slaw Recipe

Kohlrabi and apples make a delightful pairing in slaw because of their complementary textures and flavors. The crispness of kohlrabi mirrors the crunch of a fresh apple, creating a satisfying mouthfeel. Moreover, the mild, slightly peppery taste of kohlrabi provides a wonderful contrast to the sweet and tart flavor of apples. This combination results in a balanced and refreshing dish that is both flavorful and nutritious.

The pairing also works well because both kohlrabi and apples absorb flavors beautifully, allowing them to meld with the dressing and other ingredients in the slaw. The natural sweetness of the apple helps to mellow out the kohlrabi’s slight sharpness, making the overall taste more harmonious.

What is Kohlrabi?

Kohlrabi, often referred to as the German turnip, is a cruciferous vegetable that belongs to the Brassica family. This family also includes broccoli, cauliflower, and cabbage. Its name comes from the German words “kohl” meaning cabbage and “rabi” meaning turnip. It’s a bulbous vegetable, which comes in both green and purple varieties. It has a crisp texture and a mild, slightly sweet flavor that is perfect for this slaw recipe!

Kohlrabi is a versatile vegetable that can be eaten raw or cooked. The bulb is typically peeled and then sliced, diced, or grated, while the leaves, which are also edible, can be used similarly to kale or collard greens. Nutritionally, kohlrabi is a powerhouse, rich in vitamin C, potassium, and fiber, making it a great addition to a healthy diet.

How to Prepare Kohlrabi for Slaw

Preparing kohlrabi for slaw is straightforward. Here’s a step-by-step guide:

Selecting Kohlrabi: Choose firm, unblemished bulbs with fresh, green leaves if they are still attached. The smaller bulbs are usually more tender and less fibrous.
Washing: Rinse the kohlrabi thoroughly under running water to remove any dirt or debris.
Peeling: Use a vegetable peeler or a paring knife to remove the tough outer layer of the kohlrabi bulb. The skin can be quite thick, especially on larger bulbs, so ensure you peel it away completely.
Grating: For slaw, kohlrabi is best when grated. You can use a box grater or a food processor with a grating attachment to achieve the desired texture.
Slicing: If you prefer a chunkier slaw, you can also thinly slice the kohlrabi using a mandoline or a sharp knife. For this recipe, I went with a julienne cut to make the slices look like matchsticks. Here’s a helpful tutorial on The Kitchn.

What Can I Use as a Substitute for Kohlrabi?

If you can’t find kohlrabi or simply want to try a variation, there are several substitutes that can work well in slaw:

Cabbage: Since kohlrabi is part of the cabbage family, shredded green or red cabbage is a natural substitute. It offers a similar crunch and slightly peppery taste.
Turnips: Raw turnips can mimic the crisp texture of kohlrabi. They have a slightly stronger flavor but work well in slaws.
Radishes: For a spicier kick, radishes can be a good alternative. They add a peppery flavor and crunchy texture.

Where and When Can I Buy Kohlrabi?

Kohlrabi is available in many grocery stores, particularly those with a decent variety of fresh produce like Whole Foods and/or Trader Joe’s. It’s often found in the cooler months, as it is a cool-season crop. So think early spring or late fall. Here’s when and where you can typically find it:

Farmers’ Markets: Kohlrabi is a common sight at farmers’ markets, especially during its peak seasons in spring and fall. Buying directly from local farmers can also ensure you’re getting fresh, high-quality produce.
Grocery Stores: Look for kohlrabi in the produce section, often near other root vegetables or cabbages. Organic markets and specialty grocery stores may have it more consistently.
Growing Your Own: If you have a garden, kohlrabi is relatively easy to grow. It thrives in cooler weather, so planting in early spring or late summer can yield a good harvest. Plus, home-grown kohlrabi can be incredibly rewarding and ensures you always have fresh produce on hand.
- Here’s a helpful article with companion plants for kohlrabi.

Kohlrabi and Apple Slaw Recipe

Kohlrabi and apple slaw in a white bowl and garnished with purple basil.

Now that we’ve covered all the essentials about kohlrabi, let’s dive into a refreshing kohlrabi and apple slaw recipe. This slaw is perfect for a light lunch, a picnic side dish, or a topping for tacos and sandwiches.

MISE EN PLACE

Before we dive into the recipe, let’s prep our ingredients. You’ll need:

2 medium kohlrabi bulbs, peeled and julienned
2 apples (Granny Smith or Honeycrisp work well), cored and julienned
1 small shallot, finely diced
1/4 cup olive oil
1/4 cup mayo
2 tablespoons white balsamic vinegar
1 1/2 tablespoon stone ground mustard
1 or 2 garlic cloves, minced
3 tablespoons fresh herbs (such as parsley, basil and/or dill), finely chopped
Salt and pepper to taste

NOW THAT WE HAVE EVERYTHING WE NEED LET’S GET STARTED!

RECIPE STEPS

STEP 1: Prepare the Kohlrabi and Apples

Peel the kohlrabi bulbs and julienne.

Core and julienne the apples. If you prefer, you can leave the skin on for added texture and color.

Combine the cut kohlrabi and apples in a large mixing bowl.

STEP 2: Make the Dressing

In a separate bowl, whisk together the olive oil, mayo, white balsamic vinegar, stone ground mustard, minced garlic, and finely diced shallot until well combined.

Season with salt and pepper to taste.

STEP 3: Combine and Toss

Pour the dressing over the kohlrabi and apple mixture.

Add the chopped fresh herbs and toss everything together until the slaw is well coated with the dressing.

STEP 4: Chill and Serve your Kohlrabi and Apple Slaw

Let the slaw sit for at least 30 minutes in the refrigerator to allow the flavors to meld.

Give it a final toss before serving.

Spoonful of kohlrabi and apple slaw being served.

Serving Suggestions for Kolhrabi and Apple Slaw:

Serve this kohlrabi and apple slaw alongside grilled meats, fish, or tofu for a refreshing contrast.
Use it as a crunchy topping for fish tacos or pulled pork sandwiches.
Enjoy it as a light and healthy lunch on its own or with a slice of crusty bread.

Plate of kohlrabi and apple slaw topped with blue cheese crumbles. — ***Here I topped my apple slaw with blue cheese crumbles. Delicious add on!***

All in All

Kohlrabi may not be the most common vegetable in your kitchen, but it’s certainly worth exploring. With its unique flavor, crunchy texture, and nutritional benefits, kohlrabi can be a wonderful addition to your culinary repertoire. This kohlrabi and apple slaw is just one way to showcase its versatility, offering a refreshing and delicious dish that’s perfect for any occasion. So next time you’re at the market or planning your garden, consider giving kohlrabi a try – your taste buds will thank you!

If you like kohlrabi, you most likely enjoy turnips too. Check out my recipe for Mashed Turnips and Potatoes.

Kohlrabi and Apple Slaw

5 from 1 vote

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Prep Time 20

Servings 6

Ingredients

2 medium kohlrabi bulbs peeled and julienned
2 apples Granny Smith or Honeycrisp work well, cored and julienned
1 small shallot finely diced
1/4 cup olive oil
1/4 cup mayo
2 tablespoons white balsamic vinegar
1 1/2 tablespoon stone ground mustard
1 or 2 garlic cloves minced
3 tablespoons fresh herbs such as parsley, basil and/or dill, finely chopped
Salt and pepper to taste

Instructions

STEP 1: PREPARE THE KOHLRABI AND APPLES

Peel the kohlrabi bulbs and julienne.
Core and julienne the apples. If you prefer, you can leave the skin on for added texture and color.
Combine the cut kohlrabi and apples in a large mixing bowl.

STEP 2: MAKE THE DRESSING

In a separate bowl, whisk together the olive oil, mayo, white balsamic vinegar, stone ground mustard, minced garlic, and finely diced shallot until well combined.
Season with salt and pepper to taste.

STEP 3: COMBINE AND TOSS

Pour the dressing over the kohlrabi and apple mixture.
Add the chopped fresh herbs and toss everything together until the slaw is well coated with the dressing.

STEP 4: CHILL AND SERVE YOUR KOHLRABI AND APPLE SLAW

Let the slaw sit for at least 30 minutes in the refrigerator to allow the flavors to meld.
Give it a final toss before serving and garnish with additional herbs, if desired.

Instant Pot Carrots to Elevate Your Side Dish Routine

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As I explore Instant Pot cooking, I discover more ways to streamline my kitchen routines while still creating dishes bursting with flavor. Pressure cooking saves time and is quite easy once you acclimate to your appliance. I’m so glad my mother-in-law gifted me a pressure cooker.

Today, I’m excited to share a recipe that will elevate your side dish game and impress even the most discerning palates: Instant Pot Carrots glazed with a luscious mixture of melted butter, maple syrup, and fresh herbs. This dish is easy to make and a delightful addition to any meal, from weeknight dinners to holiday feasts.

Cooked Instant Pot Carrots in a serving bowl and topped with herbs

If you’re new to Instant Pot cooking, check out this article by the New York Times: Everything You Wanted to Know About the Instant Pot.

Why Instant Pot Carrots?

Carrots are a staple vegetable in many households, and for good reason. They are versatile and nutritious, and their subtle sweetness combines with various flavors. When cooked in the Instant Pot, carrots retain their vibrant color and tender texture, making them the perfect canvas for this flavorful glaze.

How Long to Cook Carrots in the Instant Pot

When cooking carrots in an Instant Pot, timing is key to achieving your preferred texture. Typically, peeled and sliced carrots require around 3 to 4 minutes of high-pressure cooking. You’ll also need to add a cup of water or broth to the Instant Pot before cooking to create the necessary steam for pressure cooking. Once the cooking time is up, quickly release pressure and check the carrots for your desired tenderness. If they’re not soft enough, you can restart the Instant Pot for another minute or two. With the Instant Pot’s efficiency, you’ll have perfectly cooked carrots in no time!

What Kind of Carrots to Use

When selecting carrots for your recipe, choosing the right variety and quality is important to ensure the best flavor and texture. Look for carrots that are firm, smooth, and vibrant in color and show no signs of wilting or browning. If you’re purchasing carrots with the greens still attached, make sure they look fresh and vibrant, as this can indicate their freshness.

By carefully selecting the right carrots for this recipe, you’ll elevate the dish’s flavor and presentation to new heights.

I prefer cooking with organic multi-colored carrot bunches. The colors always pop, and they are a healthy option!

Mise En Place

Before we dive into the recipe, let’s prep our ingredients. You’ll need:

1 bunch of fresh carrots, peeled and trimmed
3 tablespoons of unsalted butter
1 tablespoons of pure maple syrup
1 tablespoon of fresh herbs (such as parsley or thyme), finely chopped
Salt and pepper to taste

NOW THAT WE HAVE EVERYTHING WE NEED, LET’S GET STARTED!

RECIPE STEPS

Step 1: Prep Your Carrots

Start by peeling and trimming your carrots. I prefer to cut whole carrots into long diagonal pieces, about 1/2 inch thick for this recipe. This ensures even cooking and a beautiful presentation.

Step 2: Steam in the Instant Pot

Add 1 cup of water to the Instant Pot and place the trivet inside. Arrange your prepared carrots in the pot, and don’t worry if they fall through the trivet. Secure the lid and set the Instant Pot to the “Pressure Cook” mode for 3 minutes on high pressure.

Once the cooking time is complete, perform a quick pressure release. Then, carefully remove the carrots from the Instant Pot and drain off any excess water. They should be fork-tender.

Step 3: Prepare the Glaze

While the carrots are steaming, prepare the glaze. Melt the butter in a small saucepan or the microwave. Once melted, add the maple syrup and fresh herbs, stirring gently to combine.

Step 4: Glaze the Carrots

Transfer the steamed carrots to a serving dish and drizzle the warm glaze over the carrots. Season the carrots to taste with salt and pepper. Use a spoon to gently toss the carrots until they are evenly coated in the delicious butter mixture. The warm carrots will absorb the flavors of the butter, maple syrup, and herbs, creating a mouthwatering combination of sweet and savory.

Step 5: Serve and Enjoy

Instant Pot Steamed Carrots are best served immediately while still warm, and the glaze is gooey. Garnish with additional chopped herbs for a pop of freshness and color, if desired. These carrots make a fantastic side dish for roasted chicken, grilled fish, or even baked pork chops – to name a few of my favorites.

Instant Pot Carrots Recipe Tips:

Don’t overcook the carrots in the Instant Pot, as they will continue to cook slightly after the pressure cooker’s timer ends.
Like your cooked carrots less tender? Cook for one less minute.
- Set your Instant Pot to 2 minutes instead. You’ll still keep in on the ‘high pressure’ mode.
Feel free to customize the glaze to suit your taste preferences:
- Add a pinch of cinnamon for a hint of warmth.
- Or add a splash of balsamic vinegar for a tangy twist.

All in All

Instant Pot Steamed Carrots with Butter Maple Glaze will surely become a staple on your dinner table. They’re quick and easy to make and pack a flavor punch that will leave your guests asking for seconds. So, the next time you’re looking for a simple yet elegant side dish, try this recipe and prepare to be amazed! Happy cooking!

Instant Pot Carrots

5 from 5 votes

Print Recipe

Course Side Dish

Cuisine American

Servings 6

Equipment

1 Pressure Cooker I use the Instant Pot brand.

Ingredients

1 bunch of fresh carrots peeled and trimmed
3 tablespoons of unsalted butter
1 tablespoons of pure maple syrup
1 tablespoon of fresh herbs such as parsley or thyme, finely chopped
Salt and pepper to taste

Instructions

Start by peeling and cutting your carrots into 1/2 thick slices.
Add 1 cup of water to the Instant Pot and place the trivet inside. Arrange your prepared carrots in the pot, and don’t worry if they fall through the trivet. Secure the lid and set the Instant Pot to the “Pressure Cook” mode for 3 minutes on high pressure.
Once the cooking time is complete, perform a quick pressure release and carefully remove the carrots from the Instant Pot, and drain off any excess water. They should be fork-tender.
While the carrots are steaming, prepare the glaze. Melt the butter in a small saucepan or the microwave. Once melted, add the maple syrup and fresh herbs, stirring gently to combine.
Transfer the steamed carrots to a serving dish and drizzle the warm glaze over the carrots. Season the carrots to taste with salt and pepper.
Use a spoon to gently toss the carrots until they are evenly coated in the butter and herb mixture. Serve immediately while warm.

Notes

Instant Pot Steamed Carrots are best served immediately while still warm and the glaze is gooey. Garnish with additional chopped herbs for a pop of freshness and color, if desired. These carrots make a fantastic side dish for roasted chicken, grilled fish, or even baked pork chops – just to name a few of my favorites.

Keyword carrots, instant pot, pressure cooker

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Carrot Risotto: A Spring Inspired Dish

This carrot risotto goes out to anyone who had to be the Easter Bunny last week! I hope you survived the egg hunts and aftermath of sugar-filled kids.

We had a lovely Easter weekend. We spent the weekend with family. My mother and grandmother traveled to town. We grilled out, per my grandmothers request, and spent lots of timing reminiscing. I’m incredibly grateful for the memories created, as they helped my youngest son practice walking and my mom presented a very festive cake to my 4-year-old who was amazed.

Seasonal Inspo

Inspired by spring, bunnies and the need for something “adult”, I made this carrot risotto. I used the techniques of traditional risotto, but instead incorporated freshly shredded carrots, gruyere cheese, fresh sage and heavy cream. I think it’s a lovely meatless dish with earthy flavors and creamy rice. I will definitely be making it again and again. Luckily I planted carrots again this year to save a few trips to the market!

If needed, here’s a helpful link to learn the basics on making risotto.

Here’s how to make my Carrot Risotto…

Mise En Place

2 Tablespoons of Unsalted butter
2 Tablespoons of Olive oil
Around 9 oz of Carrots– peeled and shredded (about 4 medium sized carrots will do)
1 small onion – chopped
1 1/2 cups Arborio rice
1/2 cup dry White Wine
4 1/2 cups Vegetable Broth or water (I sometimes use a combo of both if low on broth)
5-6 fresh Sage leaves finely chopped plus more for garnish
2/3 cup Heavy Cream
salt and pepper to taste
1/4 cup Gruyere cheese – shredded

Each ingredient of carrot risotto recipe portioned out into individual bowls and measuring cups.

Cooking the carrot risotto has 4 major steps:

Cook vegetables

First, you’ll start by bringing a a large pot of broth to a simmer.

In a separate heavy bottom pan, heat olive oil and butter over medium heat. When butter is melted, you’ll add in the shredded carrots and onions. For 8-10 minutes, cook until the carrots begin to tenderize and the onions are translucent. It is important to stir occasionally (and lower heat if needed) to avoid onions browning the onions. *Overall, the trick here is to get the vegetables tender enough to balance well with the infamous softness of the rice in risotto. May take more than 10 minutes depending on your heat.

Tip: Using finely shredded carrots means less cooking time to get them tender. You can buy already shredded carrots in the store, but I recommend shredding your own. I like to use organic carrots from the market or my own homegrow, using a food processor to chop them down. You could use a hand held grater if preferred.

Add rice and liquids

Next, stir in the uncooked Arborio rice until coated well with oil. Cook for about 1 minute. You will notice the edges of each rice grain becoming translucent. At this point, you’ll want to add your dry white wine to the carrot and rice mixture. Stir until the liquid is absorbed.

Now, you’ll begin ladling in the warmed through vegetable broth- Add about a 1/2 cup of broth to the pan and stir in gently. Once the rice absorbs the liquid, stir in another 1/2 cup of warm broth. Repeat this process until your rice is al dente.

Stir in aromatics and remaining ingredients

Once your rice is al dente, stir in the heavy cream and chopped sage. Season with salt and pepper to taste. Lastly, you’ll fold in the shredded Gruyere cheese.

Garnish and serve

Spoon your finished carrot risotto into serving dishes. If desired, you can use the green carrot tops and any additional sage leaves as a garnish. Be sure to serve the risotto warm. Enjoy!

All in All

Gray enameled cast iron pan with cooked carrot risotto inside of it.

I absolutely enjoyed the balance between the earthy, tender carrots and the soft rice. I am one of those foodies that loves making risotto, so doing a variation on “traditional” risotto was fun, appetizing and worth the effort. Also, the use of Gruyere was a nice change up from the typical Parmesan. I highly recommend using seasonal vegetables in your favorite dishes.

If you enjoy this dish, check these flavorful Springtime dishes:

Carrot Risotto

5 from 8 votes

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Course Main Dish

Servings 4

Ingredients

2 tbsp unsalted butter
2 tbsp olive oil
9 oz carrots peeled and shredded (about 4 medium sized carrots)
1 small onion chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
4 1/2 cups vegetable broth or water
5-6 sage leaves finely chopped plus more for garnish
2/3 cup heavy cream
salt and pepper to taste
1/4 cup Gruyere shredded

Instructions

Bring broth to a simmer in a large pot.
In a heavy bottom pan, heat olive oil and butter over medium heat. When butter is melted, add in shredded carrots and onions. Cook for 8-10 minutes until carrots begin to soften and onions are translucent. Stir frequently and lower heat if needed to avoid onions from browning.
Stir in arbrio rice until coated well with oil. Cook for about 1 minute.
Add white wine to carrot and rice mixture. Stir until liquid is absorbed.
Ladle in about 1/2 cup of warmed broth and stir frequently until the rice absorbs majority of the liquid.
Repeat the process of ladling in 1/2 cup of warm broth and stirring often. You'll need to do this several times until the rice is al dente.
Once rice is tender and broth is absorbed, stir in the heavy cream and chopped. Season with salt and pepper to taste.
Lastly, fold in the gruyere cheese until melted. Ladle risotto into bowls, garnish with carrot tops and sage, if desired. Serve warm.

Keyword carrot, carrots, rice, risotto, Sausage, spring