This week’s produce boxes include the addition of Kohlrabi! Kohlrabi, which can be green or purple, is a bulbous vegetable surrounded by two layers of stiff leaves attached in a rosette, like a cabbage. It has long leafy greens that shoot out from the top. All parts of the kohlrabi can be eaten, both raw and cooked. It is delicious steamed, sautéed, roasted, stuffed, creamed, in soup or stew, and eaten raw.
The purpose of these recipes is to give you some inspiration for the week ahead. We’ve suggested meal ideas based on our produce selection and they can all be enjoyed on their own, or with any protein that suits your appetite.
These kohlrabi fritters have only 6 ingredients and are ready in less than 30 minutes. They are the perfect side dish for your meal or a quick snack.
- 1 kohlrabi
- 1 zucchini
- 1 carrot
- 2 spring onions
- 4 tbsp plain flour
- 1 tsp baking powder
- salt & pepper (optional)
Remove the hard stems and leaves from the kohlrabi. Peel off the hard skin.
Grate the kohlrabi using a hand grater or a food processor.
Grate the zucchini and the carrot.
Place the grated kohlrabi, zucchini, carrot in the middle of a tea towel, fold and squeeze any excess water out.
Add the grated veggies to a bowl. Add the chopped spring onions, flour, baking powder, pepper and salt(optional).
Mix well using your hands or a fork.
Form the mixture into a round shape by making little balls with your palm and then pressing it a bit to flatten it out.
Heat a bit of oil in a wide frying pan. Place 4-5 fritters in the frying pan at a time.
Cook for 3-4 minutes on each side until they have a nice golden brown colour.
Remove from the pan and place on some kitchen paper to drain any excess oil.
Continue with the rest of the fritters.
Serve immediately when they are nice, warm and crispy.
Broccoli & Red Onion Frittata
This frittata not only looks great on the table, but also tastes amazing!
- 30g butter
- 2 garlic cloves, crushed
- 2 red onions, peeled and thinly sliced
- 300g broccoli, cut into small florets
- 8 Gippsland Free Range eggs, lightly beaten
- 2 tbsp flat leaf parsley, chopped (optional)
- 4 tbsp Parmesan cheese
Preheat your oven to 170℃/150℃ fan
Heat the frying pan and add half the butter. When the butter is bubbling add the garlic and cook for 1 minute, stirring continuously; then add the onions and cook for a further 5 minutes.
Add the remaining butter, broccoli and a tablespoon of water. Cook for a further 2-3 minutes or until the broccoli is just tender. If the pan dries out add another tablespoon of water.
Pour in the egg mixture and tilt the pan so that it distributes evenly. Cook for 2-3 minutes over a medium heat or until the egg has just set on the bottom. Sprinkle over the flat leaf parsley and grated Parmesan.
Transfer your pan to the oven for 25 minutes or until just firm and golden. Cut into wedges and serve with a green salad.
Zucchini Kohlrabi Carrot Fritters with Herb Yogurt Sauce
Use up any leftover veggies with easy-to-make fritters. These zucchini kohlrabi carrot fritters with herb yogurt sauce make for a quick and delicious weeknight dinner.
- 1 zucchini, grated
- 1 spring onion, minced
- 3 small carrots, peeled and grated
- 2 small kohlrabi, leaves removed, peeled and grated
- 1/4 cup chopped parsley
- 1 Gippsland Free range egg
- 1/4 cup flour
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 tbsp olive oil
For the Yogurt Sauce:
- 1 cup low-fat Greek yogurt
- 1/2 tbsp lemon zest
- 1/2 tbsp chopped parsley
- 1 tbsp oil
- 1/8 tsp salt
Combine zucchini, carrots, kohlrabi, and spring onion in a strainer and get out any excess water. Transfer to a medium mixing bowl.
Add egg, flour, garlic powder, salt and pepper and mix to coat evenly.
Add olive oil to a pan over medium-high heat. Once oil is hot enough, drop 1/4 cup of fritter batter into the pan and flatten out with a spatula. Depending on the size of your pan, cook a few fritters at a time, leaving space in-between. Cook for a 3-5 minutes on each side, or until golden-brown and crispy.
Transfer cooked fritters to a paper towel to absorb some oil. Serve with yogurt sauce.
For the Yogurt Sauce:
Mix yogurt, lemon zest, parsley, oil, and salt until combined. Serve alongside fritters.
Best Broccoli Salad
This Broccoli Salad is the best side for your next BBQ or as a light meal.
- 450g broccoli crowns
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons mayonnaise
- 1½ tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup or honey
- 1 garlic clove, minced
- ¼ teaspoon sea salt, more to taste
- ⅓ cup diced red onions
- ⅓ cup dried cranberries
Smoky tamari almonds
- ½ cup almonds
- ½ cup pepitas
- 1 tablespoon tamari
- ½ teaspoon maple syrup
- ¼ teaspoon smoked paprika, more to taste
Preheat the oven to 180 C and line a baking sheet with parchment paper.
Chop the broccoli florets and any remaining stems.
In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.
Place the almonds and pepitas on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier as they sit).
Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.
Spring onion and spinach tartlets
These spring onion and spinach tartlets can be baked up to 12 hours in advance making them a great option as a make-ahead starter for a dinner party.
- 320g ready-rolled puff pastry
- 200g spinach
- 280g light cream cheese
- 1 garlic clove, crushed
- 1 bunch fresh parsley, chopped
- 1 lemon, juice of
- Olive oil
- 1 bunch spring onions, trimmed
- A few rocket leaves and some grated parmesan, to serve
Heat the oven to 200°C/180°C fan. Unroll the ready-rolled puff pastry onto a baking sheet lined with non-stick baking paper. Cut the sheet into 4 equal rectangles. Using the tip of a sharp knife, score a 1cm border inside each pastry rectangle. Prick the centres all over with a fork.
Bake the pastry for 20 minutes until golden and crisp.
Meanwhile, boil a kettle of water, put the spinach in a colander and pour over the water. Rinse with cold water, then put into a clean cloth and squeeze out as much water as possible. Put the spinach into a blender/processor with the cream cheese, crushed garlic clove, chopped parsley and the lemon juice. Whizz until smooth. Taste and season with salt and pepper.
Heat some olive oil in a frying pan, add a bunch of trimmed spring onions and gently fry until softened. Let the cooked cases cool a little, spread the spinach mixture in the centre of each one, then top with the spring onions, a few rocket leaves and some grated parmesan or vegetarian alternative.
Kohlrabi and Pumpkin Goulash
An easy weeknight dish that’s perfect at any time of the year.
- 250 g pumpkin
- 250 g kohlrabi
- 1 large onion
- 3 tablespoon paprika powder
- 1 dash vinegar
- 500ml water
- 1 cube broth or spices your choice
- 1 tablespoon dill
- 1 tablespoon chives
- some sour cream or heavy cream
Cut Pumpkin and kohlrabi into bite-sized pieces and cut the onion very small. Roast everything together in the pot, then add the paprika, stir and deglaze with vinegar.
Then add the water and stock cube (or other spices, if you don`t like the stock cube) and simmer over not too high a heat until the vegetables have the consistency you like.
Add dill and chives – you can puree some of it so that the whole thing becomes a little firmer, and at the end, add some sour cream or heavy cream, depending on taste.
Creamed Potatoes and Spring Onions
- 1kg potatoes
- Salt to taste
- 1 bunch of spring onions, trimmed, greens thinly sliced
- 2 Tbs. unsalted butter
- 3 Tbs. all-purpose flour
- 1/4 cup dry white wine (optional)
- 3/4 cup heavy cream
- Freshly ground pepper
Put the potatoes in a medium saucepan; add enough cold water to cover. Add 1 tsp. salt and bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are just tender enough to pierce with a small sharp knife, about 25 minutes. Transfer the potatoes to a plate and let cool completely (do not rinse).
Cut the green portions from the onion bulbs; reserve the greens. Put the onion bulbs in a medium saucepan with 3 cups of cold water and 1/2 tsp. salt. Bring to a boil over medium heat, and then reduce the heat and simmer until the onions are tender when pierced with a knife, 10 to 15 minutes for spring onions.
Transfer the onions with tongs to a plate, and then boil the cooking liquid until reduced by half, about 2 minutes.
Pour the onion broth into a liquid measuring cup and cover to keep warm. Reserve two whole onion tops for garnish, and then finely chop enough of the remaining greens to get a generous 1/2 cup.
Return the pot to the stove and melt the butter over medium heat. Add the chopped onion greens and cook, stirring, 2 minutes. Stir in the flour and cook, 1 minute. Add the wine, if using, and cook, stirring, until nearly evaporated, about 20 seconds. Gradually whisk in 1-1/2 cups of the reserved warm onion broth, and cook until the mixture begins to thicken, about 5 minutes. Gradually whisk in the cream. Continue whisking until the mixture simmers, about 3 minutes. Reduce the heat slightly and simmer, stirring constantly, until thick and creamy, about 2 minutes. Season with 1 tsp. salt and 1/4 tsp. white pepper, and remove from the heat.
Position a rack in the centre of the oven and heat to 180°C. Peel the cooled potatoes and cut lengthwise into quarters. Add the potatoes and whole onions to the sauce and toss to coat. Transfer the mixture to a baking dish, and bake until hot, about 30 minutes. Sprinkle the reserved onion greens on top, and serve.
If you would like to check out the latest produce selection, click here to visit the Seasonal FarmBOX product page and be sure to secure your Thursday delivery if you haven't already.