Crunchy Kohlrabi Salad
The Nutrition Education Program (NEP) delivers evidence-based nutrition education and obesity prevention interventions through a combination of education strategies coupled with multi-level community changes that occur within the environment to promote healthy eating and active lifestyles.
This material was funded by USDA's Supplemental Nutrition Assistance Program – SNAP and Expanded Food & Nutrition Education Program (EFNEP).
Ingredients:
- 2-3 kohlrabi (2 cups), scrubbed with clean vegetable brush under running water, peeled, and cut into matchsticks
- 1 apple, gently rubbed under running water, cored, and cut into matchsticks
- ¼ cup dried cranberries or raisins
- ¼ cup sunflower seeds
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon vegetable oil
- 1 Tablespoon maple syrup
- 1 teaspoon mustard (Dijon or other)
- Salt and pepper to taste (optional)
Directions:
- Wash hands with soap and water.
- Wash and prepare kohlrabi and apple.
- In a large bowl, combine kohlrabi, apple, dried cranberries, and sunflower seeds.
- To make the dressing, combine vinegar, vegetable oil, maple syrup, mustard, salt and pepper (if desired) in a small bowl until well combined.
- Add dressing to salad and toss.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Roasted Parmesan Rutabaga Fries
The Nutrition Education Program (NEP) delivers evidence-based nutrition education and obesity prevention interventions through a combination of education strategies coupled with multi-level community changes that occur within the environment to promote healthy eating and active lifestyles.
This material was funded by USDA's Supplemental Nutrition Assistance Program – SNAP and Expanded Food & Nutrition Education Program (EFNEP).
Ingredients:
- 2 medium rutabagas, scrubbed with clean vegetable brush under running water, peeled
- 1 Tablespoon vegetable oil
- ½ teaspoon garlic powder
- 1 Tablespoon Italian seasoning
- 1 Tablespoon Parmesan cheese, grated
Directions:
- Wash hands with soap and water.
- Preheat oven to 425⁰F. Spray a large baking sheet with non-stick cooking spray. Set aside.
- Cut rutabagas into 1/4-inch thick wedges.
- Place rutabaga wedges in a large bowl. Drizzle with oil and sprinkle with garlic and Italian seasoning. Toss to coat evenly.
- Spread the rutabaga wedges in a single layer on the prepared baking sheet.
- Bake for 15 minutes or until they start to brown. Flip the wedges over and bake for another 10-15 minutes or until the wedges are soft on the inside and well-browned, cooked through, and crispy on the outside.
- Sprinkle with Parmesan cheese and serve immediately.
- Store leftovers in a sealed container in the refrigerator for up to four days.