Cruciferous vegetables such as broccoli, cauliflower and Brussels sprouts are renowned in cancer prevention due to their high sulforaphane content. Sulforaphanes have remarkable ability to ensure the correct activity of our DNA, keeping it from deteriorating in ways that promote hormonal cancers (ie, breast, uterine, ovarian, prostate cancers) and other health issues. Kohlrabi, an alien-looking cousin of the cabbage family, contains the same cancer-protective array of nutrients. It’s fresh in the market now. Try this tasty way to add it to your preventive arsenal, and leave me a comment below to let me know how you liked it!
Kohlrabi Remoulade (serves 4)
Adapted from Alice Waters, Chez Panisse Vegetables
2 Tbsp lemon juice
1 Tbsp Dijon mustard
2 Tbsp mayonnaise or heavy cream
Sea salt and freshly ground pepper to taste
2 medium kohlrabi
½ semi-firm pear (optional)
2 sprigs parsley, stems removed, chopped
Combine first three ingredients well in a bowl. Season with sea salt and freshly ground pepper to taste.
Remove shoots and leaves from kohlrabi, and trim any tough areas of peel. Grate kohlrabi in food processor. Grate pear, if using. Add kohlrabi and pear to dressing in bowl. Stir to coat well.
Add chopped parsley and mix to combine. Let stand 15 minutes.
Serve at room temperature.