Kohlrabi is one of those veggies that is very versatile but brings the most taste to your palate when eaten raw. When combined with Kale it is not only healthy but also has an earthy note to its flavor. In this simple recipe lacinato kale is used as an outer layer to wrap the kohlrabi. Paired with an herb quark dip, it is a healthy and nutritious way to start a meal; it also works well as a post-workout treat, as quark is high in protein.
It’s all about ingredients when making this meal taste great! Fresh herbs are one of the best things to use in the kitchen and this herb quark dip is one of my favorites as it can be easily changed depending on herbs available. It has a tangy note that goes well with kohlrabi, kale, carrots, and other raw veggies that are in season at the farmer’s market.
Ingredients For 2 People:
6 lacinato kale leaves
Add other fresh veggies to the platter as you like, i.e. radishes, cherry tomatoes, chicoree leaves, and cucumbers etc.
1 cup quark (make your own; otherwise substitute with labne, creme fraiche or cottage cheese if no quark available)
2 generous handfuls of fresh herbs: parsley, chives, oregano, thyme, tarragon and dill
1 garlic clove
1 lemon juiced
Salt and pepper to taste
Toothpicks needed to secure the rolls.
Wash and drain the veggies and herbs. Peel and remove the tops from the kohlrabi, and cut into thin sticks. Peel and remove the tops from the carrots, and also cut into thin sticks, about the same size as the kohlrabi. Cut the kale leafs along the main stalk to make 2 long pieces and place them flat on the cutting board. Discard the stalk. Take a few kohlrabi sticks and carrot sticks and place on the kale leaf so that the kohlrabi and carrot sticks are wider than the leaf. Wrap the sticks about two times around with the kale leaf, then secure it with a tooth pick.
Put the quark in a bowl, peel and squeeze the garlic and add to the quark, add lemon juice, salt and pepper. Finely chop the herbs and add to the quark. Mix well and taste.
Serve with the kohlrabi-kale rolls on a platter with other raw veggies.
Bon appetite, enjoy!
What the heck is Quark? Quark is curd cheese made from buttermilk and milk. It is better known in Europe than in the US but it’s available at the Union Square Farmer’s Market, at Whole Foods, or at Murray’s Cheese in NYC. I can also easily be made at home. The self-made version is better, cheaper, and surprisingly simple. The recipe can be found here.
Quark contains 9-14 grams of protein per 100 gram serving, depending whether it’s homemade or store bought. One can either use whole milk (raw milk is best) or 2% milk for a low-fat version.
Kohlrabi are high in Vitamin C, potassium, and fiber.
Carrots are famous for having lots of Vitamin A but are also high in Fiber, Vitamin C, Vitamin K, and contain Potassium.
Lacinato Kale is high in Vitamin K, Vitamin A, Vitamin C, and Manganese.
Herbs are powerhouses full of vitamins, enzymes, and minerals. Parsley contains a ton of Vitamin C, Vitamin K, Vitamin A, Iron, folates, Copper, Calcium, Magnesium, and Zinc. Dill is high in Vitamin A,Vitamin C, folates, Iron, Manganese, and Calcium.
June 18th 2016 by Eliane Baggenstos, farm2delish.
All photos copyright Eliane Baggenstos, farm2delish.