Wednesday, November 14, 2012

Gluten free kohlrabi tabouli (tabbouleh/tabbouli)

A new post!  It's been a while.  But I wanted to share this recipe modification cause it's a good one.  No pictures or anything... and it's barely even a recipe since I wasn't really measuring.  But here goes.

This idea was born of necessity and to address three small problems.
1) Ack!  What am I going to do with all this parsley!?
2) Ack!  What am I going to do with all this kohlrabi!?
3) Tabouli is a good use of parsley but Andy doesn't eat wheat anymore, so what to do...

Substitute kohlrabi for the wheat.  Easy peasy.  Actually it makes putting together tabouli easier cause you don't have to cook the bulgar.

Ingredients - serves 4 as a side
1/2 a medium sized kohlrabi (about the size of a large orange)
about 1 c. parsley leaves loosely packed, washed and spun in a lettuce spinner or dried with a towel
3-4 green onions
~8 cherry tomatoes
2 T. olive oil
juice of 1 lemon (I like it very lemony, you may want to start with less)
S+P to taste

1.  Peel the kohlrabi and cut into slices.  Cut the green onions into 1" pieces.
2.  Place the kohlrabi, green onions, and parsley in the food processor.  Process till everything is pretty finely chopped.
3.  Put the tomatoes in and pulse a few more times.
4.  Toss with oil, lemon juice, S+P.

Tip: don't worry much about getting the stems off the parsley.  I basically just grabbed all the leaves and pulled, taking whatever stems that wanted to come with me.  Since we get them finely chopped in the processor, the stems don't detract from the texture, and they actually increase the parsley taste!

This is a very fast way to make tabouli, and I love how the sweetness of the kohlrabi tempers the lemony acidity, and also improves the texture compared to a straight parsley based recipe.

2 comments:

  1. A couple weeks ago I just gave up and ate a big bowl of parsley with lemon juice on it. This would've been a much better idea.

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