Can I replace jicama with kolhrabi?
I am making this awesome salad from Bon Appétit (http://www.bonappetit.com...), but I don't have access to jicama where I live (Denmark). I received a giant kohlrabi in my CSA box this week (at least I think it's a kohlrabi, photo attached) and am wondering if I could use that instead of jicama. I don't think I've ever eaten kohlrabi, so I'm not sure if the taste would match with the beets, or if it's even good raw (after first peeling it, I would use my mandolin to very thinly slice it). What do you think? Thanks for your input!
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On the other hand, the winter palette of rutabagas, turnips, carrots and potatoes were the impetus for the creation of Starkbier in Munich, according to local legend. Italian monks had come north to found a monastery in Munich and found the Lenten meatless diet there to be distinctly wanting. Several of them started to fiddle with the beer recipe, figured out how to increase the alcoholic content and turn the suds into the equivalent of liquid bread, and voila, we have the granddaddy of all the -ator beers and the birth of Munich's fifth season of the year.
cut the kohlrabi in half from top to bottom,and slice medium thinly into half moons,
We then add salt and lemon🍋 juice and eat, as part of a meze…used as accompaniment to dips also.. absolutely delicious … so YES …it is eaten raw …
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Jicama is sweeter than kohlrabi, and a little starchiness in hte mouthfeel. A crisp apple would make a good substitute and play well with beets.