Serving Size: 4

Ingredients:

• 3-4 small kohlrabi, peeled and cut into pieces
• 3 cups water
• 1 vegetable bouillon cube
• salt
• white pepper
• cayenne pepper
• nutmeg
• 1/2 cup soy cream

Directions:

1. Peel the kohlrabi and cut in to thin slices.
2. Place in a pot with water and vegetable bouillon and cook until soft.
3. Pour the liquid in a bowl and reserve.
4. Puree the kohlrabi and using the liquid to make a thick soup consistency.
5. Pour the soup back into the pot and gently simmer.
6. Season with a dash of cayenne and nutmeg, salt and white pepper.
7. Shortly before serving add the soy cream.

Serving Size: 4

Ingredients:

• 1 kohlrabi, peeled and sliced in small thin slices
• 1 Granny Smith apple, cored and sliced in thin slices
• 100 grams pistachio nuts, shelled and sliced
• lemon vinaigrette
• 2 Tbs. lemon flavored sunflower oil
• 1 lemon, zested and juiced
• sugar
• Italian salad herbs
• salt and pepper to taste
• wasabi flavored sesame seeds (optional garnish)

Directions:

1. Peel the kohlrabi and slice it into very fine slices
2. Squeeze a bit of lemon juice into a bowl with a bit of water.
3. Cut the apple into fine slices directly into the lemon water to prevent browning.
4. Make the lemon vinaigrette to taste using the lemon flavored oil, lemon juice, a pinch of sugar a few Italian herbs and salt and pepper to taste. Whisk the dressing to mix well.
5. Place the kohlrabi in a serving bowl, pour the vinaigrette over and mix.
6. Remove the apple slices from the lemon water and add to the kohlrabi.
7. Mix well.
8. Shortly before serving sprinkle the pistachio nuts over and mix again.
9. You can serve the salad on a bed of lettuce, with rucola or alone.
10. It keeps well overnight and tastes great on the second day also.

Notes:

I chose the Granny Smith apple to keep everything that lovely green color, but a regular apple would be fine too and give a red and green appearance to the salad.