Kohlrabi
Posted in featured selections on Jun 27th, 2008
Kohlrabi may be new to some folks, as it hasn’t really caught on in mainstream American cooking though it’s widely used in Asian and European cooking. There are several ways to eat kohlrabi from raw to cooked, and although the greens are edible, they can be a bit bitter like raab or turnip greens and are best blanched before sautéing. The kohlrabi bulb will store better with the leaves trimmed.
Try peeling and grating the kohlrabi directly into a salad, or grating it into a carrot slaw.
Kohlrabi Potato Pancakes
kohlrabi, washed peeled and grated
potatoes, washed and grated
finely chopped onion to taste
2 eggs slightly beaten
2 tablespoons dried bread crumbs
1 teaspoon salt
ground pepper to taste
1/4 cup olive oil
Grate kohlrabi and potato and squeeze out any excess moisture.
Combine all ingredients except oil in a large mixing bowl, and mix until well blended, forming into small pancakes.
Heat oil in a large skillet. Fry kohlrabi-potato mixture in batches; sautéing until golden brown, about 4 minutes per side. Drain on rack or paper towels, and serve with sour cream. This is even tastier, in my opinion with garlic sour cream.
WordPress database error: [Can't open file: 'wp_comments.MYI' (errno: 144)]
SELECT * FROM wp_comments WHERE comment_post_ID = '136' AND comment_approved = '1' ORDER BY comment_date
