SNACKS

Kohlrabi & Apple Semi-Sweet Casserole

low carb vegan recipe

1 large apple (non-tart please)
1 kohlrabi bulb
Cinnamon for sprinkling to taste (consider Saigon Cinnamon because it sounds cool)
2 tbsp fruit infused white balsamic vinegar (consider orange vanilla)

Makes 8 servings.

Preheat the oven to 375°F/190°C.

Grease a small casserole dish with vegan Greasing Compound #2.

Kohlrabi bulbs have a very thick skin. However, removing that skin is a piece of cake, so long as your knives are sharp. So, if your knife is a tad dull for the kohlrabi skin, sharpen it first, and then it will slice quite easily through it. Trim off the ends and slice away at the thick skin of the kohlrabi bulb until it is moist, naked and exhibits a strange random geometric shape due to your deskinning.

Run the moist naked bulb across a mandolin blade in order to get very thin slices of it. Place the kohlrabi slices aside, then run a large apple across the same mandolin blade to get thin slices of it. Because apples have seedy cores, you’ll have to rotate the apple as you mandolin slice it, leaving a core to discard.

Pour the fruit flavored white balsamic vinegar into a small bowl, and keep a silicon brush handy.

In the casserole dish, lay a layer of kohlrabi slices just like you would the first layer of a lasagna, then brush it lightly on top with the vinegar. Then, layer on top of that a layer of the apple slices, and dust (or sprinkle) cinnamon on top of the apple layer.

Then, repeat the process: layering kohlrabi slices, brushing it with the fruit flavored vinegar, layering the apple slices, dusting it with the cinnamon, etc. until you are all out of kohlrabi and apple slices.

Bake covered for ~90 minutes until both kinds of veggie slices are soft, and you have yourself a nice semi-sweet casserole that is not quite a dessert nor yet a dinner or a side. It’s more like a healthy sophisticated snack to pair with a nice sipping spirit, a single malt Scotch perhaps.