Home | Veggie Table - Show #38

Veggie Table - Show #38

Kohlrabi Appetizer

• 1 tbsp (15 mL) -- Olive oil
• 2 -- Red peppers, cored and sliced
• 1 -- Orange or yellow pepper cored and sliced
• 1 -- Hot red chili
• 6 (six) -- Cloves of garlic, sliced
• 1 cup (100 g) -- Sliced mushrooms
• 2 oz (50 g) -- Pickled ginger
• 1 bunch (1 bunch) -- Arugula leaves
• 4 (four) -- Slices kohlrabi
• ¼ cup (50 mL) -- Tapenade
• 4 (four) -- Scallions, finely sliced
  Or? Freshly chopped coriander for garnish

Heat olive oil and fry bell peppers, chili, garlic and mushrooms. Season, cover and let cook for 20 minutes. Add the ginger, heat and then remove from heat. Arrange arugula leaves on each of four plates. Place kohlrabi slice in the centre of each bed. Spread each slice with tapenade. Heap some of the bell pepper and mushroom mixture over each slice. Garnish with sliced scallion or chopped coriander. Can be served warm or cool.