Poached Kohlrabi with Garlic, Dill & Sumac

1. Poach Kohlrabi Bulbs

Place the peeled kohlrabi bulbs in a medium saucepan. Add the apple cider vinegar, 2 teaspoons of salt, the dill, and the garlic cloves. Cover with cold water and simmer over medium heat for about an hour or until a paring knife slides in effortlessly.

2. Cook Kohlrabi Greens

After the bulbs are tender, remove them from the poaching liquid and set aside. Add the reserved kohlrabi greens to the same poaching liquid and cook until soft and fully cooked, about 30 minutes.

3. Assemble and Finish

Chop the cooked greens and arrange on a platter. Peel and wedge the kohlrabi bulbs, place them on top of the greens. Finish with a sprinkle of coarse salt, coriander seeds, and ground sumac. Serve warm or at room temperature.