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Brilliant Julienned Kohlrabi |
From: Celebration of Heirloom Vegetables by Roger Yepsen
Serves 4 to 6
In this colorful recipe, kohlrabi's plain white canvas is dyed to shocking pastels by the close company of beets.
2 cups julienned kohlrabi
1 cup julienned beets
1 cup julienned carrots
1 tablespoon red wine vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1 tablespoon finely chopped basil
Steam the kohlrabi, beets, and carrots in a basket over boiling water for 8 minutes. Transfer to a serving bowl and toss until they are thoroughly mixed. Cover and refrigerate for at least 4 hours.
Prepare a dressing with the vinegar, oil, and salt and toss the vegetables with it just before serving. Sprinkle chopped basil over each portion.
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