Ingredients
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Leaves from a small bunch (25–30 g) flat-leaf Parsley
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350 g Kohlrabi
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2 teaspoons wholegrain Mustard
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3 tablespoons Greek Yogurt
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Sea Salt
Directions
Kohlrabi looks like the green cousin of a turnip or swede. It has a slightly lighter texture than those two roots, though, and is crisp and sweet when sliced thinly and eaten raw. It’s great in a mandolin-style salad or, as here, in a version of the classic French celeriac remoulade. I’d have masses of this next to things like cold ham, grilled or smoked mackerel or trout, or the leftovers from a Sunday roast. Choose a medium-sized dense kohlrabi. Larger ones can be tough and bitter, and others that feel light for their size will be floury and flavourless. You’ll know what I mean if you fondle a few.
Steps
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1
Done
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Chop the parsley very finely until it’s nearly like dust. You should have around 2 tablespoons. |
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2
Done
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Peel the kohlrabi and use a mandolin to cut it into 3 mm-thick slices. Stack these slices on top of each other, 5 or 6 at a time, then cut them into matchsticks of the same thickness. (If you have a julienne attachment for your mandolin, just use that.) Add a good pinch of salt to the kohlrabi, along with all the other ingredients. Mix thoroughly. It’s best served immediately, although it is fine in the fridge for a few hours. |
