Category: Kohlrabi

Kohlrabi "Noodles," Bacon, Caramelized Onion & Shaved Parmesan

2/7/2018

I've mentioned before that I'm not great with gadgets. My BF can attest. Just last week I bought a new monthly vitamin/pill dispenser because I thought the top component of the old one was broken. It was not broken. BF fixed it in 30 seconds. [Ed. Note: *whistles innocently*]

For today's recipe we are going to break out the Paderno Brand 3-Blade Spiralizer www.williams-sonoma.com/products/paderno-sprializer/ (again, this is not a sponsored post, I just really love it), the same magically user-friendly contraption we used to whip up the Vegetable Noodle Nest with Soft Boiled Egg last September. www.moveablefeast.me/blog/vegetable-noodle-nest-with-soft-boiled-egg

If any of you want more Spiralized recipes, please let me know. I have oodles of zoodles, swoodles and faux noodles to share. Check out the photos below showing the Spiralizer in action; on the far right is a kohlrabi (if you've never seen one).

Low carb, healthy, gluten free, grain free, and ready in under 30 minutes. Perfect for a glorious weeknight meal. The recipe has been adapted from Inspiralized (changed some quantities and a bit of the process).

NOTES: If you can't find kohlrabi in your grocery store, I have successfully substituted celery root or parsnip. You can also use pancetta instead of bacon (or it's fine without any meat at all). Pecorino romano cheese can be subbed for parmesan as well.

Adapted from: Inspiralized
Number of servings: 4

Ingredients

6 slices bacon cut into 1-inch pieces
1 large yellow onion, peeled, cut in half and very thinly sliced or spiralized
salt and pepper
2 teaspoons extra virgin olive oil and more for drizzle
2 large kohlrabis, peeled and spiralized
½ cup shaved parmesan to garnish

Directions

Place a large skillet over medium-high heat. Once heated, add the bacon pieces and cook until crispy, about 7-10 minutes. When bacon is done, take a slotted spoon and set aside on a paper-towel-lined plate.
Pour out half of the bacon grease, immediately add onion, and season with salt and pepper. Turn heat down to low. Cook the onions until caramelized, 10-15 minutes. If onions stick to the bottom of the pan, add splashes of chicken broth if needed.
Once onions are done, remove to a plate and set aside. Wipe out skillet with paper towel. Add olive oil and kohlrabi noodles. Season with salt and pepper and cook for 5-7 minutes, or until kohlrabi wilts down and is to your preference. Add onions and bacon and toss well to combine.
Divide pasta into four bowls and garnish with shaved parmesan and an extra drizzle of olive oil, if desired.

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Ahi Poke Bowl with Kohlrabi "Rice"

7/18/2017

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We’ve been in a heat wave this week and the last thing I want to do is turn on the oven, stove or grill. On these hot days, a shrewd dinner choice is a poke (it's POH-keh, by the way) bowl. Poke bowls are basically deconstructed sushi and restaurants sporting the dish seem to be popping up everywhere, which makes sense as they are incredibly healthy. However, you can easily make poke at home and the process lends itself well to a “make your own bowl” party, where everyone can assemble their own bowls as desired.

I switched out regular rice for the root vegetable kohlrabi (see photo at bottom) to keep the dish low carb (jicama and daikon radish also work beautifully) and make it a no-cook meal. However, if we're having guests, rice will make an appearance as well. Japanese short-grain sushi rice is traditionally the base of the poke bowl, but it can be made with white or brown. I have also used wild green salad mix as the base–one of my favorites is store bought seaweed salad.

This versatile dish begs to be customized. I have listed the ingredients I love below, but feel free to make it your own with ingredients you enjoy and have a "cool" party!

Number of servings: 4

Ingredients
Poke

2 pounds fresh sushi-grade ahi tuna, diced into ¼ inch cubes
1 English cucumber, thinly sliced
1 cup purple cabbage, finely shredded
2 avocados, peeled, sliced or diced
1 cup pineapple, cubed
2 mangoes, cubed
1 cup carrot, shredded
1-2 red Fresno chiles, thinly sliced
Optional "mix-ins": edamame, seaweed salad, pickled ginger, nori, microgreens, wonton crisps, rice crackers, tortilla chips, black & white toasted sesame seeds, wasabi, Sriracha sauce

Kohlrabi “Rice” or Regular Rice

1-2 large kohlrabi, peeled and cut into chunks (Jicama or daikon radish also work well)
Short grain Japanese sushi rice, or regular white or brown rice

Poke Dressing

4 tablespoons soy sauce (low sodium)
2 tablespoons rice vinegar
2 teaspoons, toasted sesame oil
¼ heaping cup scallions (approximately 4 scallions, white and green part), finely chopped
1 teaspoons fresh ginger, finely grated or minced
1 tablespoon sesame seeds
2 tablespoons lime juice

Directions

Trim any dark flesh and fat from the tuna and discard. Dice into ¼ inch cubes and place in large bowl. Refrigerate.
Place kohlrabi (or jicama/daikon radish) into a food processor and pulse until it looks like rice kernels. DO NOT pulse too much or it will turn into mush.
Mix all the poke dressing ingredients together in a small bowl. Pour over ahi tuna and gently toss. NOTE: once you have mixed the dressing with the tuna, serve immediately or the acids from the dressing will cook the fish.
Add rice to each bowl and assemble with your desired toppings.
Some people (me!) like a little kick in the sauce, so I have wasabi paste or Sriracha on the side to add to my personal poke bowl.

The root vegetable kohlrabi, which you can find in any good produce section.

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Kohlrabi "Noodles," Bacon, Caramelized Onion & Shaved Parmesan

Ahi Poke Bowl with Kohlrabi "Rice"

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