Pan Roasted Kohlrabi with Star Anise and Mustard

 This year I was rather determined when I did my thanksgiving planning that I would stick to using produce from the farmer's market. It was a little harder this year, since we had a strange season with the storms and freak snowstorms that we have been having. People, often ask me what I bring to the table, it really tends to be an assortment of vegetables cooked my way and the turkey. Like a lot of my other cooking the produce is local and the spices Indian. I planned the menu, something that is rare for me. I have however realized that I tend to get too carried away and end up with way too much food that I never quite know what to do with. I did do the kale and then saw kohlrabi. This is a vegetable that I have learnt to work with this year and have c onvinced the husband to grow for me next year.

Kohlrabi, is found extensively in the Indian state of Kashmir and this preparation uses the signature spices of star anise and ginger that is from the cuisine of this region. This recipe is incredibly simple and also throws in some unusal spices (for some like asafetida). If you want to try this vegetable as well as your hand in Indian cooking, this is quite the way to do it. This and my brussels were quite a show stealer. The mustard in this recipe is from the use of mustard oil and if you do not have this handy just add in a pinch of mustard with something like grape seed oil.

Pan Roasted Kohlrabi with Star Anise and Mustard

Prep Time: 15 minutes

Cook Time: 20 minutes

Serves 4

Ingredients

4 medium sized kohlrabi, with their greens

1/4 cup mustard oil (please see tip on this before the recipe)

1/8 teaspoon asafetida

1/2 teaspoon turmeric

2 teaspoons fresh ginger paste

3 - 4 pieces star anise

1 teaspoon salt

1/2 teaspoon red pepper flakes or chili powder

Method of Preparation

1. Cut the kohlrabi into half lengthwise and then into thin slices.

2. Heat the oil in a large skillet on medium heat.

3. Add in the asafetida and wait for the strong smell to turn toasty (this takes less takes about 10 seconds).

4. Add in the kholraibi (do not add the greens at this point) and the turmeric, ginger, the star anise and the salt and stir well.

5. Cook stirring frequent for about 3 minutes until the spices evenly coat the kohlrabi.

6. Lower the heat and continue cooking the vegetable until it gradually softens and turn golden brown at the edges. It is important to stir the kolrabi frequently during this process to allow the vegetable to cook evenly without getting burnt.

7. Add in the greens and the red pepper flakes or chili powder and mix well.

8. Cook for another couple of minutes until the green wilt and remove from the heat and serve.

I was excited with what I created with my turkey leftovers this year. I do hope you will join me on my facebook page to keep up with my creations and explorations.