Monday, June 14, 2010

What do you do with kohlrabi, anyway?

Well, I roasted one.

Another got cut up into matchstick-sized pieces and went into this fabulous soup:

Not Exactly Asian Soup

For the broth:
1 clove garlic, crushed
1/2 tsp ginger, peeled and grated
1 tsp canola oil
2 cups beef broth
1 cup water
1 tsp. tamari soy sauce

In a saucepan, heat canola oil on high heat and add ginger and garlic. Saute for 30 seconds, then add beef broth, water, and soy sauce. Heat to a simmer.

For the contents of the soup:
1/4 bunch mizuna, cut in 2" lengths
3 stalks bok choy, sliced crosswise into 1/2" pieces
1 small green onion, white and green parts separated, sliced thinly
1 shiitake mushroom, sliced thinly
1/2 small purple kohlrabi, cut into matchstick-sized pieces
1/2 small asian turnip, cut into matchstick-sized pieces (I wouldn't really call it julienned and shape is approximate since I have shaky hands)

Add mizuna, bok choy and white parts of green onion to simmering broth and heat for about 5 minutes. Divide the mushroom, kohlrabi, turnip, and green parts of the green onion between two dry soup bowls. Pour simmering broth with mizuna and onion over vegetables and serve immediately.

Serves 2.

This recipe is gluten free if your soy sauce does not have any gluten. Make sure to check the label.

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