Comments on: Yogurt Herb Dip

By: Villager

Villager — Sat, 08 May 2010 00:07:22 +0000

We serve it raw with the dip. I cut off the stem end, which is tough, and peel them, then slice. Younger ones are better, since they can get tough and woody if they get too large. They can also be cooked like turnips, boiled or mashed. The flavor is very delicate, pretty bland actually. That’s why I think they would take well to a curry treatment. I have quite a few planted, so I need to experiment with recipes!

By: Curbstone Valley Farm

Curbstone Valley Farm — Fri, 07 May 2010 18:53:18 +0000

Sounds wonderfully fresh and simple. Perfect for homegrown vegetables. Although you mentioned Kohlrabi…that little alien-looking vegetable I have yet to learn to love. Do you steam or blanch your Kohlrahi, our just serve it raw with the dip? I think that’s part of my problem, I never really know what to do with it.

By: debsgarden

debsgarden — Fri, 07 May 2010 18:04:56 +0000

Sounds great and easy to prepare, too!

By: Meredith

Meredith — Fri, 07 May 2010 00:11:27 +0000

Yum. I never thought to mix mint and chives before. It sounds delicious!

By: Villager

Villager — Thu, 06 May 2010 22:01:02 +0000

Very much like a simple raita! We had the kohlrabi and dip today with some curried chicken salad, and it made for a nice light lunch.

By: Angela

Angela — Thu, 06 May 2010 21:42:24 +0000

This is really like a raita but used as a dip. I should do this from time to time. My dips are generally made by pureeing some vegetables and adding lots, and I mean lots, of olive oil. Delicious but to rich for everyday consumption. I’ll try your yogurt idea. Thanks.