Best Shaved Kohlrabi With Apple And Hazelnuts Recipes

Kohlrabi and Apple Salad with Creamy Mustard Dressing image

Yield Serves 8

Number Of Ingredients 7

1/2 cup heavy cream
2 tablespoons fresh lemon juice
1 tablespoon coarse-grained mustard
3 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon sugar
2 bunches kohlrabi (about 2 pounds), bulbs peeled and cut into julienne strips, stems discarded, and the leaves reserved for another use
1 Granny Smith apple

Steps:

In a bowl whisk the cream until it holds soft peaks and whisk in the lemon juice, the mustard, the parsley, the sugar, and salt and pepper to taste. Stir in the kohlrabi strips and the apple, peeled, cored, and diced, and combine the salad well.

Roasted Kohlrabi with Buttered Hazelnuts image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 8

2 pounds kohlrabi, peeled, quartered, and cut into 1-inch pieces (5 cups)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
1/4 cup chopped blanched hazelnuts
1 packed teaspoon chopped fresh thyme leaves
2 tablespoons apple-cider vinegar
2 tablespoons pure maple syrup

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, toss kohlrabi with oil. Season with salt and pepper.
Roast until beginning to brown, 20 to 25 minutes. Stir; continue roasting until tender, 5 to 10 minutes more.
Meanwhile, melt butter in a small skillet over medium heat. Add hazelnuts and cook, stirring often, until golden, 3 to 4 minutes. Add thyme; cook until fragrant, 1 to 2 minutes. Stir in vinegar and maple syrup; cook 1 minute. Season lightly with salt. Transfer to a bowl. Add kohlrabi and toss to coat. Season with salt and pepper; serve.