Serves 4 to 6
This recipe yields a nice amount of mayonnaise to use in another dish, perhaps potato salad, coleslaw, or fish or chicken salad. I’ve been adding yogurt to mayonnaise for years, both to lighten it and to add another flavor dimension. Use any kind of yogurt you like; nonfat is usually more tart than regular or low-fat. Unless the kohlrabis are quite young and just out of the ground, you’ll need to peel off about 1/8 inch of the tough skin to expose the tender flesh. An inexpensive Japanese slicer, similar to a French mandoline, is wonderful for making quick julienne strips, especially of firm vegetables such as carrots and kohlrabi.
Carolyn Dille is replanting much of her herb garden for the sheer dirt-under-the-fingernails pleasure of it. Culinary and medicinal herbs have been her special interest for many years. Her latest books are The Onion Book, with Susan Belsinger (Interweave Press, 1996), and Seasons of the Vineyard, with Robert and Margrit Mondavi (Simon and Schuster, 1996).
Click here for more recipes with tarragon from the original article, A Taste for Tarragon.
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