So many times I've stopped in front of this curious looking, pale green vegetable that looks like something dropped from outer-space, picked one up with the intention of buying a couple, then put it back, making a mental note to find some kohlrabi recipes before my next shopping trip.
Every week I would forget.
I finally threw caution to the wind and just bought some!




Kalyn, Weekend Herb Blogging's creator, has given the task of hosting this week to Kel, a self described permanent tourist who is currently in Singapore. Her site, Green Olive Tree, offers its readers beautiful photography, restaurant reviews and mouth-watering global cuisine.




Kohlrabi is a crisp, crunchy member of the brassica family and is sometimes called a cabbage turnip. Its mild, sweet flavor is similar to peeled broccoli stems or turnip and can be enjoyed raw, baked, grilled and even puréed or mashed, like potatoes.

This refreshing, tangy salad with chopped apples and kohlrabi is my submission to this week's WHB.

Don't be wary of its bizarre appearance. Try kohlrabi, you'll like it!

Kohlrabi and Apple Salad
serves 4

1/4 cup heavy cream (whipping cream)
1 tablespoons fresh lemon juice
1 tablespoon coarse-grained mustard
2 tablespoons finely chopped fresh parsley leaves
a pinch of sugar
1 pound kohlrabi, bulbs peeled and cut into julienne strips, stems discarded, and the leaves reserved for another use
1 Granny Smith apple, peeled, cored, and diced

In a bowl whisk the cream until it holds soft peaks.
Whisk in the lemon juice, mustard, parsley, sugar, and salt and pepper to taste.
Gently stir in the kohlrabi strips and the diced apple.
Serve, garnished with a bit more parsley.

Why do I always forget to take a photo of the finished dish?