Kohlrabi Cakes
Peel and shred 4 kohlrabi bulbs. Squeeze out any excess moisture. In medium bowl, mix: 1/4 cup green onions, chopped
2 eggs, lightly beaten
2 tbsp. dried bread crumbs (I use flour if I am out of bread crumbs and bread)
3/4 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. dried pepper flakes
dash of black pepper
Stir in shredded kohlrabi and blend well.
Heat olive oil in a skillet and drop this mixture in by large spoonfuls. Saute until golden on each side. Serve with a minted yogurt sauce.
Subscribe to:
Post Comments (Atom)
Silly question, but how do you peel it? Knife, veg peeler?
ReplyDeleteHad these last year, delicious!!! You can peel them with a potato peeler, just watch your fingers :P
ReplyDeleteGreat! Now I can use the kohlrabi and those duck eggs I get every day.
ReplyDeleteI made the following recipe using Kohlrabi. It was delicious!
ReplyDelete3 medium kohlrabi, bulbs
2 ripe avocados
3 tablespoons lime juice
1 scallion, chopped
2 tablespoons balsamic vinegar
6 tablespoons extra-virgin olive oil
1/4 teaspoon garlic powder
salt
fresh ground pepper
1/4 cup crumbled feta cheese
Directions
1. Peel the kohlrabi by cutting off the top and bottom, and peeling with a potato peeler.
2. Cut into 1/4-inch-thick slices, then cut the slices into chunks.
3. Place in a bowl.
4. Cut avocados in half lengthwise.
5. Tap the blade of a heavy knife in the pit, twist to remove, and discard.
6. Quarter and peel avocados, then cut into chunks.
7.Drizzle lime juice over avocados to prevent browning and to add flavor; set aside.
8. Whisk together green onion, balsamic vinegar, oil, garlic powder, and salt and pepper to taste.
9. Pour dressing over kohlrabi and mix to cover.
10. Mix together the chunked avocados and the kohlrabi mixture.
11. Make a bed of the salad on four plates, and sprinkle each with feta cheese.
12. Serve and enjoy!
Roasted Kohlrabi:
ReplyDelete4 kohlrabi bulbs, pealed and sliced 1/4"
4 thin slices of lemon
4-6 whole cloves of garlic
1 T olive oil
salt and pepper
Heat oven to 425. Toss kohlrabi and garlic cloves in olive oil and spread in a 8" square glass baking pan. Sprinkle on salt and pepper then lay the lemon slices over top.
Bake for 45 minutes or until the kohlrabi gets brown around the edges. Discard the lemon and serve.
I made the kohlrabi cakes the other night and they tasted pretty good - reminded me a lot of latkes (potato pancakes). My only comment is that that is one stinky vegetable!!! I squeezed out the extra water from the shredded kohlrabi w/ a towel and I couldn't even stand to be in the same room with it!! :) Might try the roasted variety this week. Thanks!
ReplyDelete