This week's Sunday Supper menu includes a kohlrabi and potato hash along with grilled peaches topped with homemade hazelnut ice cream for dessert. I know most of you were anxiously waiting on sweet corn and tomatoes this summer, but I was over here waiting on kohlrabi! Despite looking like an alien creature, kohlrabi is a good source of Folate and Magnesium and a very good source of Fiber, Vitamin C, Vitamin B6, Potassium, Copper and Manganese.
These little odd looking creatures come in green or purple, and taste a bit like broccoli stems, but milder and slightly sweeter. Kohlrabi is a rather versatile vegetable when it comes to preparing them. You can even use the leaves of the plant as a cooking green.
When eaten raw, they can have a crisp and juicy texture like an apple. You can steam, boil, bake, grill, or roast them. Grate them for adding to a slaw or for making fritters. They're great in soups and make a great addition to potato dishes like mashed potatoes. If you want to learn more about how to prepare and store them, be sure to check out our Don't Fear the Kohlrabi blog post.
For our Sunday Supper we used kohlrabi, bell pepper, carrots, kale, onions, sage, and potatoes to make a hash on the grill. This dish is a powerhouse of flavor and nutrition! It's super simple and you can even serve it with eggs for breakfast.
Be sure to check back each Sunday to get recipes, tips, and inspiration for meals and dishes prepared with locally grown vegetables you can get at our farm. There is always room for one more around the table, and we’d love to have you join our Sunday Supper movement every week! Be sure to share comments, pictures, or videos of your Sunday Supper by sharing them to our social media pages, tagging us @MariahsMums, and using the hashtags #TripleMFarm #SundaySupper.
We hope you enjoy this recipe and we look forward to breaking bread with all of you again next Sunday!
Your Farmers, Mariah & Greg Anderson
Grilled Kohlrabi & Potato Hash
Yield: 4 servings
Prep Time:15-20 minutes
Cook Time: 30 minutes
1/4 cup of olive oil or 1/2 cup butter, melted (which ever you prefer) 2 medium kohlrabi bulbs, peeled, cut into 1/4-inch cubes
5-6 new potatoes, cut into 1/4-inch cubes
3 carrots, peeled and cut 1 red onion, chopped 1 green pepper, chopped
1 cup of kale, chopped
3 sage leaves, chopped
salt to taste
Heat coals or gas grill for direct heat. Take two 24x18-inch pieces of heavy-duty aluminum foil and place ontop of each other. Spray the top layer of foil with cooking spray. We recommended using two layers of foil to avoid your foil wrap splitting open while on the grill.
Toss all ingredients in a large bowl with olive oil or melted butter. Spoon mixture onto foil. Fold foil over vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
Cover and grill packet 4 to 6 inches from medium heat 25 to 30 minutes, turning packet over after 10 minutes, until vegetables are tender.