Kohlrabi, Jerusalem artichoke & feta with polenta
Tuesday, 29th January 2019 by Lola DeMille
Shaved kohlrabi polenta salad

This recipe was created by Lola DeMille, a GC member and chef. She shares her thoughtful, veg-led recipes with us using her veg bag ingredients. Follow her on instagram or find out more about her work on her website

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Shaving root vegetables finely and using them raw is a good way to keep meals fresh and light, while still using local produce. Comforting soft polenta keeps things appropriate during this weather!

Ingredients

per person

4-5 Jerusalem artichokes 

½ large or 1 small kohlrabi

1 small preserved lemon, finely sliced

Small handful of flatleaf parsley, picked off the stalks

75g of feta

Big pinch of urfa / isot chilli flakes and red pepper flakes

1 cup fine polenta

3 cups stock / nut or oat  milk

 

Method

Peel the vegetables and discard any tough bits. Using either a mandoline or a slicer attachment on food processor shave the vegetables finely, about ½ mm thick. Immediately set in a bowl with the finely sliced preserved lemon and a tablespoon of the brine and mix. Add the parsley leaves and mix well. Add the cubed feta and spices and a glug of olive oil.

 

For the polenta

Use a non stick pan and combine the fine polenta with stock or milk, season with salt and lots of pepper and cook for a couple of minutes or until no longer grainy and soft mashed potato consistency, adding more liquid if necessary. Polenta is usually laced with milk, cream and cheese - I enjoy letting the simple flavour of the corn come through.

 

Stir the salad together briefly just before serving on top of the polenta and a good drizzle of peppery olive oil to bring it all together.

 

If wanting to omit the feta try using a good handful of chopped toasted almonds.

Author name: 
Lola DeMille