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About the Recipe: The dish uses kohlrabi as a main dish, cutting it into thin steaks or mini cutlets that are marinated; then grilled or pan fried. They are served with a salsa type sauce, using spinach or other greens, fresh tomato and crisp apples. The leaves of the kohlrabi are used in the salad combined with mixed lettuces, greens and apples. The recipe encourages cooks to use all parts of the kohlrabi along with veggies and fruits that are considered “misfits.”
Cook’s Note: I was only able to get medium sized kohlrabi, so I made them into cutlet shapes. I also modified the amount of salt and used other available greens as Chef Regan suggested. If you want to see the original recipe, see the link below.
Recipe by Chef Iliana Regan, chef/owner of Elizabeth restaurant in Chicago. For Ugly Food Rescue, inspired by the Andersonville Farmers Market. Her original recipe uses lamb’s-quarter greens, purslane, apples, and tomatoes that are not perfect.
For More Information See: https://www.chicagotribune.com/dining/recipes/ct-ugly-vegetables-iliana-regan-kohlrabi-food-20170801-story.html
To Serve: Plate the salad towards the back of the dish; spoon the salsa-like sauce in a small bowl; arrange the kohlrabi steaks or cutlets on the plate; spoon marinade juices over the kohlrabi. Top with some marinated chives or green onions as desired.
Serve. 2 large servings
pdf for Copy of Recipe – Kohlrabi Steals or Cutlets
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