- 2 pounds kohlrabi
- 1 cup creme fraiche or sour cream
- 1 teaspoon freshly grated horseradish root (may substitute 1 tablespoon of prepared/store-bought white horseradish)
- 1/2 teaspoon salt
- 1/2 teaspoon ground white pepper
- 10 to 12 large sage leaves, minced ( 1 1/2 tablespoons)
- Scrub and trim the kohlrabi leaves and stems. Drop into a large pot of boiling, lightly salted water. Cook for about 30 minutes, or until they are just tender and can be pierced with a fork. Drain and rinse under cool running water.
- When the bulbs are cool enough to handle, peel them and cut into 1/8-inch-thick strips (julienne). Pat the kohlrabi dry with paper towels.
- Combine the creme fraiche or sour cream, horseradish, salt, pepper and minced sage in a nonreactive mixing bowl. Add the kohlrabi julienne and toss to combine. Cover and refrigerate for 2 hours. Let sit at room temperature for 15 minutes before serving; taste and adjust seasoning before serving.
I believe the original source was the Washington Post, but I can no longer find the online version of this recipe.