Apologies for the lack of a post last week, I took an impromptu holiday for St Patrick’s Day!
There is an amazing variety of fruits and vegetables available in Ireland right now and occasionally I get a bit annoyed at myself for not taking more advantage of this new bounty. It is easy to fall in to a trap of knowing what you like and the best ways to prepare that but I want to try new tastes and find new favourites.
I was in a market recently and found myself staring at Kohlrabi and wondering what could be done with this pale green slightly alien looking vegetable with its trailing green leafed stems. Having done a bit of internet research and finding that the flavour was good in coleslaw I decided to try mixing it with some celeriac in a remoulade, at least that way I figured if the flavour wasn’t great it would be mostly disguised by the mustardy mayonnaise dressing. For extra flavour and texture I added a crisp granny smith apple.
Kohlrabi smells like broccoli and has a somewhat similar flavour but the texture is more akin to the watery crispness of watermelon and is nicely refreshing and I can see why it is added raw to summer salads. You can cook the leaves as you would spinach but mine were a bit wilted so to the compost they went, there is a tough outer skin which is easily peeled away.
This trio of celeriac, apple and kohlrabi worked really well together and the resulting remoulade was a great side to serve with a good thick pan fried pork chop and I think it would be excellent with sausages, black pudding or pulled pork.
½ a celeriac
½ bulb of kohlrabi
1 sharp crisp green apple
1 cup of good mayonnaise , make your own if so inclined
3 – 4 heaped teaspoons of wholegrain Dijon mustard
Juice of one lemon
Salt & Pepper
Peel the kohlrabi and slice thinly, stack the slices and cut in to thin strips, repeat the process with the celeriac and the apple but leave the skin on the apple for a bit of colour.
In a bowl mix together the mayonnaise, mustard and the lemon juice. I like a good punch of heat from my mustard and a sharp dressing so I add a lot of mustard and lemon so here is where you need to start testing the dressing as you are mixing. Start small and then keep adding and tasting until the dressing tastes right to you.
Once you have the ratio of mayo to mustard to lemon correct then add salt and pepper to taste.
Place the thinly sliced vegetables and apple in a bowl and pour over the dressing, mixing until everything is well coated.
This is less a true remoulade than a slaw with a remoulade style dressing but it is crisp, bright, creamy and full of flavour, serve with your meat of choice as a side or tucked in to a hearty sandwich.