Recipe courtesy of Kick Coffee, Sturgeon Bay. Edible Door asks its advertisers to share some of the recipes that are featured on their menus, come from their markets or are the particular favorites of retailers. Thanks to the contributors and we hope you enjoy.
Ingredients
- 4-5 cups of water
- 2 stalks of lemongrass (4-5 inches off the bottom of the stalk, outer leaves removed)
- 2 Tbsp of fresh lime juice
- 5 basil leaves (chiffonade)
- 1 tsp of sugar
- 1 tsp of toasted garlic
- ½ jalapeno (thinly sliced)
- 1 cup rutabaga (cubed)
- 1 cup kohlrabi (cubed)
- 1 cup white beets (cubed)
- ¼ cup orange carrot (diced)
- salt and pepper to taste
- Cilantro micro greens to garnish
Instructions
Place the lemongrass stalks into a pot with the water. Bring to a boil and simmer for 5-10 minutes to release the fl avor into the water. Discard the lemon grass stalks. Add the rutabaga, kohlrabi, white beets and half the basil to the broth and simmer for 5 minutes. Add the carrot and three slices of jalapeno, simmer until all vegetables are tender.
Add remaining basil, lime juice, sugar, and toasted garlic. Stir gently until sugar is dissolved. Salt and pepper to taste.
Serve with an additional slice of fresh jalapeno (or more to taste) and garnish with cilantro microgreens.
