Kohlrabi, pomegranate, walnuts and rye grain

Kohlrabi, pomegranate, walnuts and rye grain

By
From
Scandinavian Comfort Food
Serves
4-6
Photographer
Columbus Leth

Lots of foods get lost in translation. In Danish kohlrabi is actually called “glass cabbage” because of its transparency when peeled. “Kohlrabi” is swede (rutabaga), which in Danish means a person from Sweden, so when I wrote my first recipe with kohlrabi I got it very wrong.

Ingredients

Quantity Ingredient
150g rye grains
2 kohlrabi
50g walnut halves
2 pomegranates
50g rocket

For the dressing

Quantity Ingredient
3 tablespoons pomegranate molasses
1 tablespoon apple cider vinegar
1 teaspoon honey
1 tablespoon extra virgin olive oil
sea salt
black pepper

Method

  1. Cook the rye grains in plenty of boiling water until tender but still firm (depending on whether the grain is pearled or not, this can take anything from 20 minutes to 1 hour). Drain and leave to cool.
  2. Peel the kohlrabi and cut into thin slices. Toast the walnuts in a dry frying pan for a few minutes, then chop. Remove the pomegranate seeds and save the juice, pressing the empty halves over a bowl to catch the juice. Put all the salad ingredients in a large bowl. Mix the dressing ingredients together, including the reserved pomegranate juice, and stir in the salad.
Tags:
Scandinavian
Danish
Swedish
comfort food
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