It's Whole 30, Day 29 and today the spotlight is on: Parsnips AND Kohlrabi
Ah, it's getting hard to choose, parsnips, radishes, kohlrabi, watercress, garlic, swede (rutabaga), cucumbers, okra, avocado... There are so so many to choose from!! I want to feature lots of roots because I really don't see Grok passing up some tubers in favour of a green salad and I know I personally prefer their natural sweetness to the bitter kick of leaves. Would it be wrong to go out on a root double bill? Maybe... maybe not.
Well, when it came down to it, I couldn't decide. You see, I have a wonderful recipe for parsnips and a fantastic one for kohlrabi. What do these two have to do with each other? Not much, they are just both great veggies that deserve to be featured in this blog series.
Parsnips are the darlings of the Sunday dinner table, and apparently, have been held in high esteem for centuries. I recently read that the Roman emperor Tiberius accepted a payment from Germany in the form of parsnips! I wonder if you could argue that when paying your mortgage? "Well, they were good enough for Tiberius!" Hehe. Speaking of Germany, kohlrabi is the preferred cabbage used in that country. It is a descendent of the wild cabbage, bred for it's globular stem.
Parsnips and kohlrabi can both be eaten raw as well as cooked. They can be shredded and used in slaws, pureed and combined with potatoes in mashes. Parsnip can be used in sweet dishes too, in much the same way as carrots... I wouldn't recommend doing this with kohlrabi though!
The parsnip recipe was stolen from www.thefithousewife.com
The kohlrabi recipe was pilfered from www.fiveandspice.com
Almond Butter Parsnips
6 parsnips, peeled and cut into thin fry-like strips
3 Tbsp almond butter (or any nut butter of your choice)
1 Tbsp extra virgin olive oil
sprinkle of sea salt
Preheat oven to 400F and line a baking sheet with parchment paper.
In a large bowl, mix together nut butter, olive oil, and salt. Throw in parsnips and toss together with your hands until fully coated.
Line parsnips on prepared baking sheet and bake in oven for 35 – 50 minutes, or until crisp.
Baked Kohlrabi Fries with Chili powder
2 kohlrabi roots (stems and leaves removed, if they came with them attached – you can sautee those parts, if you want)
2 Tbs. melted coconut oil, ghee, or olive oil
chili powder and ground cumin
Preheat your oven to 425F. Wash the kohlrabi, then use a sharp paring knife or good vegetable peeler to peel them. Cut them into matchsticks.
On a large rimmed baking sheet, toss the kohlrabi sticks with the oil and sprinkle very generously with salt and chili powder, and sprinkle on a smaller amount of cumin. Spread the kohlrabi in a single layer.
Bake in the oven, flipping once, until they are soft and getting blistered and dark on the outside, about 30 minutes.
Remove and eat warm with ketchup or with yogurt dipping sauce (see below).
Cilantro Lime Yogurt Sauce
1/2 cup plain yogurt (or sour cream)
1 Tbs. lime juice, plus a pinch of lime zest
2 Tbs. chopped fresh cilantro
salt and pepper to taste
Stir all ingredients together. It’s that simple!
Previous posts in this series:
Whole 30, Day 1: Leeks
Whole 30, Day 2: Peppers
Whole 30, Day 3: Celeriac
Whole 30, Day 4: Turnips
Whole 30, Day 5: Spinach
Whole 30, Day 6: Aubergine/Eggplant
Whole 30, Day 7: Broccoli
Whole 30, Day 8: Mushrooms
Whole 30, Day 9: Cabbage
Whole 30, Day 10: Carrots
Whole 30, Day 11: Fennel
Whole 30, Day 12: Sweet Potatoes
Whole 30, Day 13: Chicory
Whole 30, Day 14: Asparagus
Whole 30, Day 15: Cauliflower
Whole 30, Day 16: Courgette/Zucchini
Whole 30, Day 17: Kale
Whole 30, Day 18: Butternut Squash
Whole 30, Day 19: Celery
Whole 30, Day 20: Bok Choy
Whole 30, Day 21: Tomatoes
Whole 30, Day 22: Onions
Whole 30, Day 23: Globe Artichoke
Whole 30, Day 24: Green Beans
Whole 30, Day 25: Brussels Sprouts
Whole 30, Day 26: Rhubarb
Whole 30, Day 27: Jerusalem Artichoke/Sunchoke
Whole 30, Day 28: Chard