Category
Dip
Servings
4-6
Prep Time
20 minutes
Author:
Ian Kavanagh
Summer is on it's way in so it's always great to start getting adventurous with new dips and salads. In the spirit of regenerative farming and cooking we try not to waste any part of the vegetable. Kohlrabi has a sweet flavour so needs to be balanced with some bitter flavor. The nutrient dense bitter turnip top leaves not only create a perfect balance but also help to use up parts of the veg that would often get thrown out. Alternatively spinach and kale work great aswell.
Ingredients
-
1 Kohl Rabi
-
25g parsley
-
1 large clove of garlic
4 tablespoons of nutritional yeast
-
3 tablespoons of rapeseed oil
-
Juice of 1/2 lemon
Leftover turnip top leaves
-
Salt and pepper to taste
Parsley for decoration
-
4 different coloured rainbow carrots
Directions
Chop the kohlrabi into chunks and boil until semi-soft
Peel and chop the rainbow carrots into 2 inch batons
Finely chop the parsley and peel garlic
Add all the ingredients except carrots to a blender and blend until you have smooth dip
Pour dip into a bowl and serve alongside chopped carrots on a plate with some parsley for decoration