Cook the Issue 2010: Kohlrabi Remoulade - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Kohlrabi Remoulade

By Pielove, member

July 9th, 2010

I already made the celery root remoulade, but I was cleaning out my produce bin and came across this lovely kohlrabi.  I think raw kohlrabi is much better than cooked, but I was tired of my usual mayo-and-onion slaw, so I hit upon the remoulade recipe.  Now, I don't think it would be fair if I just made the same recipe over with slight variations-- to qualify, the new submission needs to be (just like a patentable invention), useful, novel, and non-obvious.  Well, since I never know what to do with kohlrabi, this is definitely useful-- and delicious too.  

Instead of grating the kohlrabi, I cut it into thin matchsticks to preserve its crunchy texture.  I added a little lovage to provide the celery flavor missing from the base.  I also used yogurt instead of the sour cream for a lighter dressing.  The tangy dressing with the savory anchovies, herbs, and creamy mayo and yogurt made for a superb salad.  Arguably, this is even better than the original-- the kohlrabi has a lovely, juicy crunch, whilst celery root can be (to put it kindly) a bit woody.  As for novel and non-obvious, it looks from a google search like this has been done before, so an actual patent is out of the question.  So it goes-- I'm just happy to have found something to do with the kohlrabi!

Recipe Used: Celery root remoulade


posted in: Gallery, Cook the issue 2010
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