When you are in a produce club, you get some out of the ordinary produce. Recently, it was kohlrabi. I have made a few things with it before and was looking for a new recipe. Luckily the email telling us what would be in the weekly share contained this warm salad that used three things in the box! Score! Turns out it was from Food Network and has some great reviews.
Those reviewers were correct. This salad is divine! Warming the tomatoes really makes them pop, literally, and the lemon just brightens everything up. I was so surprised how much flavor was in this vegetarian meal or side. It filled me up and made me smile. If you don't have kohlrabi on hand, some parsnip would be really nice in place of it. Full recipe after the montage.
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| Full of veggies and full of flavor! |
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| No meat in this cast! |
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| Only carrots and kohlrabi were shredded in this instance, no fingers! |
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| Vegetarian, filling and one pot? SOLD! |
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| Pin it for Meatless Monday! |
Kohlrabi, peeled and quartered
4 medium carrots
2 cloves garlic
1/4 cup olive oil
1 quart cherry tomatoes (multi-color if available)
4 shallots, sliced thin
2 packed cups parsley leaves, chopped
2 tablespoons lemon juice
Kosher salt and freshly ground black pepper
Shred the kohlrabi, carrots and garlic in a food processor fitted with the shredder attachment. Heat the olive oil in a large skillet over high heat. Add the tomatoes, followed by the shredded vegetables. Sauté for 3 to 5 minutes. Season with salt and pepper, and then add the scallions, parsley and lemon juice, stirring until incorporated. Simmer for 10 to 15 minutes.
Happy Cooking!
Missy
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