While Kohlrabi is a part of the cabbage family, it resembles broccoli with a sweet-yet-peppery taste. Chef Kate Frakes at the New Albany Fresh Stop Market prepared a lovely Roasted Rosemary Roots dish which utilizes all of the summer vegetable staples. Enjoy!
Roasted Rosemary Roots by Chef Kate Frakes
Chopped green onions
1. Peel root vegetables if desired.
2. Cut beets, kohlrabi, carrots, and onions into desired sizes (smaller bits for faster cooking.)
3. Preheat oven to 350 degrees.
4. Wipe inside of baking dish lightly with olive oil.
5. Spread beets in single layer, drizzle with olive oil, season with salt and pepper to taste, bake around 20 minutes then flip.
6. Add kohlrabi and carrots, drizzle with more olive oil and seasonings. Cover with foil and return to the over for another 15-20 minutes until veggies are tender.
7. Remove from over, let cool, and enjoy!
Asian-Inspired Kohlrabi Slaw by Chef Lacy Snyder from Toast and Chef Kate Frakes at the Jeffersonville Fresh Stop Market
Most people know how to steam broccoli or sauté spinach, but what are you supposed to do with beets, kohlrabi, and radish greens? Thankfully, there are a plethora of yummy ways to prepare each of these veggies but Chef Lacy Snyder and Chef Kate Frakes have shared simple side-dish recipes for these tricky vegetables.
Asian-Inspired Kohlrabi Slaw by Chef Lacy Snyder
1t. fish sauce (optional)
1 t. lime juice
1 t. rice vinegar
1 T agave
1/2 t. sesame oil
1/2 tsp. sesame seeds (optional)
1. Peel and julienne carrots, beets, and kohlrabi
2. In a separate bowl, whisk together fish sauce, lime juice, honey, and sesame oil.
3. Toss sauce with veggies and refrigerate at least 30 minutes before serving.
Sautéed Greens by Chef Kate Frakes
Salt, pepper, desired seasonings
1 tbsp olive oil or coconut oil
1. Rinse all greens, let dry, and break down into manageable sizes.
2. Place cast iron skillet over medium heat and add just enough oil to prevent sticking.
3. When warm, add greens and seasonings.
4. Turn nearly continuously with wooden spoon until leaves are just slightly wilted and softened (less than 5 minutes.)
5. Serve immediately.
Chef Lacy Snyder
Lacy Snyder is a full time cook, mother of two and loving wife. When she is not working at “Toast on Market” in downtown New Albany, she can be found experimenting in the kitchen at home or doing her best to keep up with her 2 & 7 year old. Food and nutrition have been her passions since elementary school, and from there through a Culinary Arts trade program at Prosser, then in pursuit of a bachelors of art at Sullivan and into her current career pursuit of being a Dietitian. Lacy is interested in enhancing community knowledge of cooking and nutrition. She hopes to do this, at present, through New Roots with the Fresh Stop Market. Lacy volunteers with the Girl Scouts of Kentuckiana, Winnie’s ( a locally owned independent bakery) and Mt.Tabor Presbyterian Church in addition to Toast on Market. She lives with her family and 2 cats in Jeffersonville, Indiana.
Being creative in the kitchen during the summer is hard. In the winter, soups and potatoes are staples to keep everyone full and warm. In the summer, the heat can cause cravings for light, and fresh meals. Don't know what to have? You're in luck! This week at the Old Louisville Fresh Stop Market, Chef Sunshine Flagg prepared a light and zesty dinner salad and a healthy broccoli rice casserole using the fresh spinach, broccoli, kohlrabi, and carrots. Try the recipes for yourself!
Jeweled Dinner Salad
2 handfuls chopped spinach
1/4 head romaine lettuce (cut length-wise)
2 carrots sliced into coins
1/2 beet sliced into thin rounds
2 Tbsp olive oil
2 Tbsp honey
1 Tbsp dried or fresh dill
1 Tbsp lemon juice
1 tsp lemon zest
2 Tbsp olive oil
Pinch of salt and pepper
1. Heat oven to 375F toss beet slices with olive oil and bake for 15 minutes. Remove from oven and toss with a pinch of salt and dill.
2. Heat cast iron pan and lay 1/4 head of romaine lettuce in it for 2 minutes on each side. Remove from pan and chop lettuce.
3. Cook carrot coins in 1/4 cup of water until water evaporates. Add honey and cook for 1 more minute remove from heat a pinch of salt and stir to coat evenly.
4. Dressing: put lemon juice, zest, salt and pepper in blender and slowly add the olive oil as it blends.
5. Toss the all veggies (except the beets) together with the dressing and top with the beet chips
Broccoli Rice Casserole
2 cups small chopped broccoli
1 cup chopped kale
1 cup diced kohlrabi
2 green onions chopped fine
3 cups cooked rice
2 cups almond milk
4 Tbsp nutritional yeast
1 tsp paprika
Salt and pepper to taste
1. Microwave broccoli and kale in a covered bowl for 2 minutes
2. Combine almond milk, kohlrabi and green onion in a pot and cook on medium until very soft about 20 minutes. Mash the kohlrabi into the almond milk and add nutritional yeast, paprika and salt and pepper. Stir everything together with the rice and bake at 350F for 20 minutes.
Chef Nicole Harp shared this recipe with us at the Russell Fresh Stop Market on June 25, 2016. We hope you enjoy it!
Kohlrabi and Zucchini Fritters
Peel the kohlrabi and use a grater or food processor to grate the kohlrabi and the zucchini.
Place the grated kohlrabi and zucchini mixture into a cheesecloth and squeeze to let all the water out.
Once that is done, beat the egg, salt, garlic powder, and chili powder together and mix into a large bowl with
the kohlrabi and zucchini mixture.
Form little patties with the mixture.
Heat up a non-stick skillet with the vegetable oil on medium-high.
Fry the patties until they are golden brown on one side, then flip and cook on the second side until golden brown.
Once done, place fritters on a plate with a paper towel to soak up the extra oil.
Serve and enjoy.
Mix the mayonnaise and the Sriracha in a small bowl until well blended and serve with Fritter.
Chef Meghan Levins shared these delicious recipes with us at the Smoketown Fresh Stop Market on June 21, 2016. We hope you enjoy them as much as we did!
Jackfruit and Peach al Pastor
Combine all in saucepan, including the brine. Cook covered for 30 minutes, then uncovered until most liquid is evaporated (this can be done in advance up,to 3 days. Mash jackfruit to “pull” into pork-like strands. Roast on a sheet pan in 350 degree oven until browned for a meatier texture when ready to serve
Assemble jackfruit in Napa cabbage leaves, top with salsa, fresh cilantro, dash of yogurt, whatever suits your fancy! Also great for nachos, masa cakes, salad, all gluten free and vegan!
Kohlrabi quick pickles
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.