Some days, post-market clean up is a sad affair! “Mystery” vegetables seem to have the hardest go at it — people just don’t know what to do with less common market treasure. This week it was the tomatillos and kohlrabi.
Pick some up next time you see them at the market and try out one of the delicious recipes below.
Salsa Verde
Recipe taken from The Post Punk Kitchen
10 tomatillos (husks removed), diced
1 tsp olive oil
3 cloves garlic, minced
1 jalapeno, seeded and minced
1/4 tsp sea salt
1 1/2 cups vegetable broth
Juice of one lime
1 cup cilantro, loosely packed
Saute the garlic and jalapeno on low heat until, fragrant, about 3 minutes. Add tomatillos and salt, saute until tomatillos begin to soften and release moisture, about five minutes. Add vegetable broth, bring to a slow boil for 1/2 an hour, stirring occasionally.
Remove from heat, cool, then add the cilantro and lime juice, pour into a blender and blend until it’s pretty smooth, about 30 seconds.
Kohlrabi Puree
Kohlrabi is a sweeter, crisper version of broccoli stems. It tastes great raw or as a side instead of mashed potatoes. Recipe adapted from The New Basics Cookbook
4 kohlrabi bulbs
2 tbsp extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
4 ounces mushrooms, quartered
3 tbsp unsweetened soymilk (or water)
salt and pepper to taste
Trim the kohlrabi bulbs, peeling them if the skins seem tough. Cut into 1-inch chunks. Rinse the leaves (discarding any that are yellow) pat them dry, and coarsely chop.
Bring a saucepan of lightly salted water to a boil, and add the kohlrabi chunks. Reduce the heat and simmer until tender, about 15 minutes.
Meanwhile, heat the olive oil in a skillet. Add the onion and sauté over medium-low heat until softened, about 5 minutes. Add the garlic and cook, stirring, another 1 to 2 minutes. Add the mushrooms and the reserved kohlrabi leaves to the skillet. Cover, and cook 5 minutes. Then uncover, and cook, stirring, until all the liquid has evaporated, 3 minutes. Set the skillet aside.
Drain the kohlrabi chunks and put into the food processor. Add the mushroom mixture and all the remaining ingredients. Purée until smooth.
Transfer the purée to a saucepan and reheat over low heat. Serve and enjoy!
