Kohlrabi Chips With Yogurt Dip

Recipe & Pic from It’s A Veg World After All

Turn this dish into a veggie snack platter by roasting your beans and carrots and serving them alongside the chips and dip!

1-2 kohlrabi bulbs - peeled

1 tablespoon olive oil

Sea salt - to taste

Ground black pepper - to taste

For the dip:

1 cup plain Greek yogurt

2 tablespoon shallots - finely chopped

¼ teaspoon dill - more to taste

¼ teaspoon garlic powder - more to taste

Preheat the oven to 400 degrees F. Spray three large baking sheets with oil. Be careful not to use too much oil or the chips won't crisp up. You just want enough so the chips don't stick.

Using a mandoline or a very sharp knife, slice the kohlrabi into ⅛" slices. In a large bowl, toss the slices in olive oil, salt and pepper. Lay the slices on the baking sheets, being careful not to overlap them. You may need to cook a few batches if all of the slices do not fit.

Bake the slices for 20 to 25 minutes, flipping them halfway through. Some of the chips will cook faster than others, so you will want to check their progress every 5 minutes.

While the chips are cooking, prepare the dip by combining the ingredients in a small bowl. You can add more or less seasonings to taste.

Remove the chips from the baking sheets when they are finished. They will crisp up a bit more as they cool. Serve immediately with the dip and enjoy!

Recipe: Cream Of Celery Soup

from Epicurious

1 chopped head of celery

1 chopped large waxy potato (try subbing in some of your parsnips!) 

1 chopped medium onion

1 stick unsalted butter

Salt

3 cups low sodium chicken broth

1/4 cup fresh dill

1/2 cup heavy cream

Celery leaves

Olive oil

Flaky sea salt

Combine 1 chopped head of celery, 1 chopped large waxy potato, 1 chopped medium onion, and 1 stick unsalted butter in a medium saucepan over medium heat; season with salt.

Cook, stirring, until onion is tender, 8–10 minutes.

Add 3 cups low sodium chicken broth; simmer until potatoes are tender, 8–10 minutes. Purée in a blender with 1/4 cup fresh dill; strain. Stir in 1/2 cup heavy cream. Serve soup topped with celery leaves, olive oil, and flaky sea salt.

Recipe: Parsnip Fritters With Garlic Yogurt Sauce

From Dishing Up The Dirt

Fritters
1 pound parsnips (about 3 medium sized ones) peeled
1/2 pound russet potato (one large) peeled
1 bunch of scallions (about 1/3 cup) diced, white and light green parts only
1 Tablespoon fresh lemon juice
1 1/2 Tablespoons minced dill
1 1/2 Tablespoons minced parsley
1 teaspoon fine sea salt
1/3 cup all purpose flour
2 large eggs, lightly beaten
1/3 cup grapeseed oil for frying

Garlic Yogurt Sauce
1/2 cup plain goat milk yogurt (or cows milk yogurt)
2 Tablespoons minced dill
2 Tablespoons minced parsley
1 garlic clove, minced
2 Tablespoons fresh lemon juice
1 teaspoon honey
2 Tablespoons extra virgin olive oil
Salt + Pepper to taste

Preparation

1. Prepare the yogurt sauce by combining all the ingredients and whisking until smooth. Season to taste with salt and pepper. Cover and chill until ready to serve.

2. Preheat the oven to 250F. Prepare the vegetables by grating them on the large wholes of a box grater OR use the shredder attachment on a food processor. Transfer the grated vegetables to a dishtowel and wring out any moister (don't skip this part!) Let veggies sit for 1-2 minutes and then wring them out once more. The dryer you get them the more crisp they'll be!

3. Transfer the grated veggies to a bowl. Add scallions, herbs, salt and flour. Toss until well combined. Stir in the lightly beaten eggs and mix until everything is well incorporated.

4. Heat grapeseed oil in a large skillet over medium-high heat. Working in batches, spoon scoops of the mixture into the skillet, flattening gently with a spatula. Cook until golden brown and crisp. About 3-4 minutes per side. Transfer cooked fritters to a baking sheet and keep warm in the preheated oven until ready to serve.

5. Serve fritters with garlic yogurt dip and enjoy!

Recipe: Kohlrabi Fritters With Cashew Cream Sauce

One of our favorite ways to use kohlrabi, from Dishing Up The Dirt!

Sauce
1 cup raw cashews (soaked in warm water for 30 minutes)
2 1/2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
2 cloves of garlic, minced
2 1/2 tablespoons minced dill
2 1/2 tablespoons minced parsley
salt and pepper to taste

Fritters
1 pound kohlrabi (about 1 large or 2 medium sized kohlrabies) peeled
1 medium-sized potato, peeled
1 small yellow onion, diced
1 1/2 tablespoons minced dill
1 1/2 tablespoons minced parsley
1 teaspoon fine sea salt
1/3 cup all-purpose flour
2 eggs, lightly beaten
1/3 cup grapeseed oil (or another high heat oil)

Drain the soaked cashews and rinse them under cold water. Place them in a high speed blender with 1/2 cup water, lemon juice, oil, garlic, dill and parsley. Whirl away on the highest speed until smooth and creamy. Scrap down the sides as needed and add more water, a little at a time until you reach your desired consistency. Season with salt and pepper.

Preheat the oven to 250F. Using the large holes on a box grater, grate the kohlrabi and potato. Alternately, you can use the grating attachment on a food processor. Transfer the grated veggies to a dish towel and wring out any moisture. Place the veggies into a large bowl.

Add the onion, dill, parsley, salt and flour to the veggies. Stir in the eggs and mix until everything is well incorporated.
Heat the oil in a large skillet over medium-high heat. Spoon 1/4 cup of the mixture into the skillet and flatten it gently with a spatula. Add 2-3 more fritters to the pan and cook for about 3-4 minutes per side or until golden brown and crisp. Transfer the batch to a baking sheet and keep warm in the oven until you finish the rest of the fritters.
Serve with the sauce and enjoy.

Recipe: Creamy Dill Dressing

From A Cedar Spoon

This dressing is on the thick side, keep it just as it is and use as a dip for veggie snacks or thin it out with a bit of water and enjoy it on a salad or mixed with sliced cucumbers!

1 1/4 cup Greek yogurt
1/2 cup mayonnaise
1/4 cup finely chopped fresh dill
1 Tbsp. lemon juice
Salt and pepper to taste

Put all ingredients in a blender or a bowl and combine until creamy and everything is combined.

Recipe: Rand's No-Fuss Fava Beans

A favorite famous fava recipe from Rand of One Leaf Farm!

"Often people stay away from Fava beans because they've been told that the beans must be shelled out of the pods, and then each bean peeled out of it's skin in order to make it edible, but its just not true! The whole thing is edible, a lot of the bean's flavor is in the pod and peel. These beans can then be served as a side, added to a salad, or mixed with rice or pasta to make a meal!"

-Shell beans from pods and rinse. No need to peel the beans, their outer membrane is where the flavor is.

-In a non-stick pan heat equal parts olive oil and butter on medium-high heat, just enough oil to coat the beans and not fry them.

-Toss loose beans in the oil, occasionally stirring. Add a pinch of salt to the sautéing beans, cover with a lid and turn the heat on low. Let it simmer in it's own juices for 5-10 minutes until beans are tender.

-Transfer the beans to a bowl and toss with minced dill, lemon juice, lemon zest, salt and pepper to taste.

Recipe: Kohlrabi Chips With Hippie Ranch Dip

From Dishing Up The Dirt

4 medium-sized kohlrabi, tough stems and leaves removed (no need to peel)

2 Tablespoons grapseed oil (or olive oil)

2 teaspoons fine sea salt

Freshly ground pepper

Pinch of cayenne pepper

For the hippie ranch dip:

1/4 cup tahini

3 Tablespoons water + more to thin if necessary

1 Tablespoon fresh lemon juice

2 Tablespoons nutritional yeast

2 cloves of garlic, minced

1/4 cup fresh dill, minced

1/4 cup fresh parsley, minced

2 teaspoons onion powder

pinch of ground cayenne pepper

fine sea salt and pepper to taste

Preheat the oven to 400 degrees.

Slice the kohlrabi into 1/8 inch rounds. This works best with a mandolin-however a sharp knife and a steady hand will do the trick.

Toss the kohlrabi with oil, salt, pepper and cayenne. Place on a prepared baking sheet and bake in the oven until golden brown and crisp on all sides. About 15-20 minutes. Toss halfway through cooking. Depending on the size of each chip they will finish at different times. Remove the chips as needed and return the pan with the remaining chips to cook as long as needed.

While the kohlrabi cooks prepare the dip. Combine all the ingredients for the "ranch" in a food processor or use an immersion blender. Process until smooth and well combined. Taste test and add more seasonings or water to thin.

Serve kohlrabi chips with the ranch dip and a sprinkle of more salt and pepper. Enjoy!