WHAT THE KOHLRABI!?
Are you wondering "What the heck is this big, green, alien-looking vegetable in my share this week?!"
You're not alone! I remember the first time someone convinced me to try a raw kohlrabi-I'd never even heard of it (cue the ridicule of my midwestern roots). I peeled one right there and enjoyed it so much; reminiscent of an apple without that sugary sweetness of the fruit.
Fast forward a couple seasons and my favorite winter vegetable is kohlrabi! You can't go wrong with a simple roast either by itself or with a mix of more familiar root veggies like carrots, parsnips or rutabaga. My friend Lauren announced one day that she was going to experiment with a kohlrabi fritter instead of the traditional potato latke. I ran with the idea as well and created a kohlrabi and parsnip fritter which quickly adapted to a kohlrabi, parsnip AND celeriac fritter. (We'll save the mystery of celeriac for another day). But if you've still got your kohlrabi, parsnip and possibly some celeriac leftover, I recommend giving this a try. When I make them, I don't weigh anything out so I found and adapted a recipe written by one of my favorite farmer/recipe creators Andrea Bemis of Tumbleweed Farms. She has an awesome website where you can type in any vegetable and a entire web museum of recipes pops up. She's also written a couple cookbooks called Dishing Up The Dirt. The recipes we share here are meant to inspire new ideas in your kitchen so please adapt, tweak and change as you see fit...just make sure you share!
What are your favorite ways to cook with kohlrabi? Comment below with your favorite kohlrabi recipes.
KOHLRABI, PARSNIP & CELERIAC FRITTERS
- 1 Large kohlrabi, peeled
- 1medium Celeriac, peeled
- 1 medium or 2 small parsnips
- 1 yellow onion, diced
- 1 teaspoon fine sea salt
- 1/3 cup all-purpose flour
- 2 eggs, lightly beaten
- 1/3 cup grapeseed oil or Coconut oil
1. Using the large holes on a box grater, grate the kohlrabi, parsnip & Celeriac (you can also use the grating attachment on a food processor). Transfer the grated veggies to a dish towel and wring out any moisture. Place the veggies into a large bowl.
2. Add the onion, salt and flour to the veggies. Stir in the eggs and mix until everything is well incorporated.
3. Heat the oil in a large skillet over medium-high heat. Spoon 1/4 cup of the mixture into the skillet and flatten it gently with a spatula. Add 2-3 more fritters to the pan and cook for about 3-4 minutes per side or until golden brown and crisp. Transfer the batch to a baking sheet and keep warm in the oven until you finish the rest of the fritters.