Wednesday: Mixed Vegetable Salad

Last night's main course was the leftover cod from Tuesday night. To accompany it and to start using our kohlrabi collection from the biokiste, I came up with a mixed-vegetable salad based on an idea from a recipe I found on the Coop website: cut the vegetable into strips, cook it in stock, then serve it with a sauce made from mustard and the cooking liquid.

Here's what I did, all the vegetables (except garlic) are from the box:
chicken stock
3 cloves garlic, peeled and lightly crushed
2 kohlrabi, peeled and cut into 1cm matchsticks
1 large carrot, cut into 1cm matchsticks
4 medium white potatoes, cut into 1cm matchsticks
6 spring onions, cut in half if they're thick
salt, pepper
2 Tbs mustard
olive oil
fresh herbs, chopped (I used chervil, chives, and thyme)
ground coriander
soy sauce

Bring the stock to a simmer and add the garlic and a pinch of salt.
Simmer the kohlrabi until it starts to get tender, then transfer to a large bowl with a slotted spoon. Try to leave the garlic in the stock.
Repeat with the carrot and potatoes.
Broil the onions with a bit of olive oil and salt until they are nicely browned and softened. Transfer to the bowl.
Fold the mustard, herbs, coriander, some olive oil, and a couple spoonfuls of the veggie cooking liquid into the vegetables. Taste and add a bit of soy sauce to round out the sauce.
Let sit for a while to let the flavors blend.
Serve at room temp.

This ended up being a very, very nice dish. As a bonus it used up a variety of veggies from the biokiste and some herbs that needed to be finished.

We also had a green salad.