Here is a simple and delicious way to prepare Kohlrabi. I served this with Teriyaki Salmon (cooked on the grill!) and rice.
Kohlrabi with Garlic, Ginger and Scallions
3 Kohlrabi bulbs, peeled and julienned
1 or 2 cloves garlic, minced
1 inch of ginger, peeled and minced or grated
3 scallions, sliced thinly
1 Tbs soy sauce
1 Tbs rice wine vinegar
1 Tbs peanut oil
Heat skillet with peanut oil until hot. Add Kohlrabi and cook until starting to brown on some edges (about 4-5 minutes). Add the garlic, ginger and scallions. Stir until fragrant (about 1 minute) then add the soy and vinegar. Stir and cook until the liquid is absorbed, about 2-3 more minutes. Enjoy!
These are from the King Arthur Baker’s Companion (pg 121). They were yummy with the Broccoli and Spinach Soup.
Scallion Cheddar Scones
2 cups of AP flour
1/2 tsp salt
1 Tbs sugar
1 Tbs baking powder
6 Tbs cold butter, in pieces
2 large eggs
1/3 cup cream
1 Tbs dijon mustard
1 cup grated sharp cheddar cheese
3-5 scallions, chopped
Preheat oven to 375F.
Stir together flour, salt, sugar and baking powder. Rub in butter with fingers.
Mix eggs, cream and mustard. Add to dry ingredients, stir in cheese and scallion. Mix until just combined.
Liberally flour your hands and a board. Pat dough into a 6x9 inch rectangle. Cut into 6 smaller rectangles, then into triangles. Place on a well greased sheet. Bake for 20 minutes or until nicely browned.
My son loves scallion pancakes and always gets them on the rare occasion that we go for Chinese food. I recently discovered that they are really simple to make at home!
(makes 4 pancakes)
2 cup all purpose flour
1 cup very hot water
1/2 cup sliced scallions (green parts included)
1 tbs sesame oil
1/3 cup vegetable oil
Dipping Sauce (recipe below)
Put flour in food processor and slowly add water while mixing with the metal blade. (you can do this without a food processor but is is harder to stir the dough) Stop processor when dough comes together in a ball. Let rest for about 30 minutes.
On a floured surface roll out dough into a rectangle. Combine oils and brush some onto the dough. Sprinkle with scallions.
Sprinkle with a bit of salt and roll dough up (like a jelly roll). Cut into four pieces and take each piece and twist several times and coil into a round.
Flaten each coil into a 5-6 inch pancake. In a hot pan put some of the oil mixture and fry each pancake until golden brown. Brush a bit more oil on top and flip to brown other side. Cut each into four wedges. Serve warm with dipping sauce.
Ginger dipping sauce
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup scallions
1 tsp grated ginger
Mix all ingredients. Serve with scallion pancakes.
My kids were so excited to eat these I did not get a chance to take a picture of the end result! They were a great hit and were gone before the blink of an eye.
Here is a link to a similar recipe from Family Fun that has good step by step pictures. http://familyfun.go.com/recipes/scallion-pancakes-828557/