ROOT SALAD WITH KOHLRABI

Roots are vital for life. For plants, but also for humans. Some may thrive with tender little roots and easily in every kind of soil. Others have roots so thick and strong they never even want to leave their hometown. 

I have lived my life as a transplant for many years. It was a fun and very insightful experience. I have always had the expectation for myself to be flexible and adaptable with an open mind and free spirit. Having a strong tie and connection to my home almost felt shameful. I regarded myself as modern and curious, free of old fashioned thoughts of tradition.  I was wrong. Plants and humans need care to do well, the trick is to find out exactly what one needs. I am modern and curious but I also have very strong roots to my home. Both are possible.

I started this blog because I was living in Seattle. I wanted to share my culture with my family and friends. I wanted to write down my recipes and figure out how to make them in America. I wanted to remember my heritage. I wanted to do something that made me happy. Bottom line – I was homesick.  And now that I am home again, this blog seemed to have lost its purpose – but only for a minute. I will just continue writing my recipes down and sharing my culture and my life because I really like writing this blog. I never thought that it would be so much fun!

I am now home, but we are still uprooted. We bought a beautiful flat in an 1880 Founder’s Period building that is not ready for us yet. We have lived out of suitcases for months! Our stuff has arrived in Germany but we won’t be able to get it out of storage until we move into our place. I spend my days organizing our family, teaching German grammar to the kids, managing the remodel of our new home, spending time with friends and family and looking out of the window at the busy marketplace with our dog. I cook every day. Most often simple, one pot food or maybe just a salad. Or Wurstsalat (sausage salad) which I absolutely love but my family thinks is just too weird. I have been shopping at the farmers market 3 times a week as it is right outside the stunning apartment we are currently staying at. Delicious, organic produce, like Kohlrabi and rainbow carrots. The weather is still warm and life is very good.   

Kohlrabi is a very common vegetable in Germany. The name translates as ‘turnip cabbage’ and the mild, sweet flavor is somewhere between a turnip and a waterchestnut, with a crisp, crunchy texture. It can be found in two colors, pale green and purple. It’s delicious raw, steamed, stir-fried or in a “Eintopf” (one pot) - a common German hearty soup of vegetables and meat.  

  • 1 kohlrabi
  • 1 small apple
  • 1 to 2 carrots
  • 2 to 3 kale leaves
  • juice of 1 lemon
  • 5 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • pine nuts (optional)

Remove the stems from the kale and chop into small pieces. Peel the kohlrabi, apple, and carrots and cut them into matchsticks (julienne) with a knife or by using a food processor.

Combine the juice from the lemon with the olive oil, honey, Dijon mustard, salt, and pepper in a small canning jar and shake vigorously.

Toss the salad with the dressing, sprinkle with toasted pine nuts if desired and serve. 

SOURCE: A FAMILY RECIPE
PUBLISHED ON OCTOBER 4th, 2015