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Moroccan Carrot/Kohlrabi Salad | Boston Globe

It’s taken me awhile to warm up to kohlrabi. I’ve cooked it a few times in the past year, always because it’s been part of the farm share. If there is such a thing as a mental “image” of what something tastes like, I still don’t really have one for kohlrabi, but I now have a favorite way to prepare it.

Moroccan Carrot/Kohlrabi Salad

  • 2 medium kohlrabi, peeled and cut into chunks
  • 5-6 medium carrots, peeled and cut into 1/2 inch sections
  • 1 T olive oil
  • 1/2 tsp. ground cumin
  • 1/2 tsp. cinnamon
  • 1/2 tsp. paprika
  • 1/4 tsp. cayenne
  • 2 T fresh lemon juice
  • 2 T minced parsley
  • salt & pepper to taste

Place the carrots and kohlrabi in a saucepan w/ enough water to cover. Bring to a boil and then let them cook for ~10 minutes. You’re looking for not crunchy but still firm here.

Drain the veggies really well. Toss with the olive oil to coat. Then add the spices, the lemon juice and the parsley, in that order, tossing each time. The original recipe said to let stand for an hour, but we were too hungry. I also halved the spice measurements when I did it; our carrots are fresh from the garden and too tasty to drown them in other flavors.

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