CSA member Michele Zanzonico is sharing this recipe that will use the kohlrabi in the share and Parsley from the garden.
½ cup heavy cream
2 tablespoons fresh lemon juice
1 tablespoon coarse-ground mustard
3 tablespoons finely chopped fresh parsley (from my herb garden!)
½ teaspoon sugar
2 kohlrabi bulbs peeled and julienned
1 Granny Smith apple – peeled and diced (I julienned to match the kohlrabi)
In a bowl whisk the cream until it holds soft peaks. Whisk in the lemon juice, mustard, parsley, sugar and salt & pepper to taste. Stir in the
kohlrabi and apple and combine well.
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