Kohlrabi Chips with Two Dips

Name: Kohlrabi Chips with Two Dips
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 jalapeño, preferably red; roasted, peeled, seeds removed (to peel chili-peppers), minced; 1 jalapeño, preferably red; roasted, peeled, seeds removed (to peel chili-peppers), minced; 1 jalapeño, preferably red; roasted, peeled, seeds removed (to peel chili-peppers), minced; 1 tablespoon finely chopped anchovies packed in olive oil (3 fillets); 1 tablespoon finely chopped anchovies packed in olive oil (3 fillets); ½ teaspoon minced garlic; 2 teaspoons red wine vinegar; About ¼ cup full-flavored olive oil; 2 tablespoons finely minced parsley; 3 ounces fresh, soft, light goat cheese or Italian cream cheese; 3 ounces fresh, soft, light goat cheese or Italian cream cheese; 3 ounces fresh, soft, light goat cheese or Italian cream cheese; 3 ounces fresh, soft, light goat cheese or Italian cream cheese; 1½-2 tablespoons finely chopped sun-dried tomatoes packed in oil; 1½-2 tablespoons finely chopped sun-dried tomatoes packed in oil; 1½-2 tablespoons minced fresh basil (or substitute a small amount of fresh marjoram or thyme to taste); 1½-2 tablespoons minced fresh basil (or substitute a small amount of fresh marjoram or thyme to taste); 1½-2 tablespoons minced fresh basil (or substitute a small amount of fresh marjoram or thyme to taste); About 3 tablespoons heavy (or whipping) cream; 4 medium kohlrabi bulbs (leaves reserved for another use), chilled; 4 medium kohlrabi bulbs (leaves reserved for another use), chilled

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Although you might include kohlrabi slices in just about any hors d’oeuvre platter or crudité presentation, the crisp-sweet bulb is particularly suited to the two distinctive (and easy to prepare) dips offered here—which also go nicely with each other.

Ingredients

Anchovy Dip

1 jalapeño, preferably red; roasted, peeled, seeds removed (to peel chili-peppers), minced
1 tablespoon

Europe
Asia
Americas
Oceania
Italy
Hungary
Israel
France
United States
China
Russia
Germany
Australia
Starter
Fish course
Pescatarian
Eastern Europe
Mediterranean
Gluten-free

Method

Combine jalapeño in a bowl with anchovies, garlic, and vinegar; crush with the back of a spoon to make a coarse purée. Gradually add oil, to taste. Add parsley. Cover and let mellow at least an hour before serving.
Combine cheese and 1½ tablespoons each chopped tomatoes and basil in a bowl; blend. Gradually stir in enough cream to make a fairly soft, scoopable