Kohlrabi with toasted sunflower seed & dandelion leaf 'pesto' (Kålrabbi med pesto gjord på maskros och rostade solrosfrön) from The Little Swedish Kitchen: Over 100 Recipes to Celebrate Every Season (page 84) by Rachel Khoo

  • dandelion leaves
  • kohlrabi
  • Show all ingredients...

  • EYB Comments

    Can substitute parsley for dandelion leaves. See recipe for variations, including a vegan variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute parsley for dandelion leaves. See recipe for variations, including a vegan variation.

  • mjes on September 27, 2019

    I grew up with kohlrabi - pretty much plain, more often raw than cooked. I used cilantro rather than dandelion or parsley. The resulting pesto nicely raised the boiled kohlrabi out of country cooking into a serious side dish.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.