Sweet Potato Salad and Kohlrabi Pancakes
‘Tis the season for garden veggie meals. We’ve been mixing the old and the new, i.e. some veggies from last year’s harvest and some fresh from this year’s crop. It’s not always easy to come up with brand new recipes but by virtue of what’s available in the pantry and/or the garden, the dishes end up being different most of the time.
One of our many favorites is Sweet Potato Black Bean Salad. I first posted the recipe here.
Sweet Potato Black Bean Salad
This time, I tried something different. I didn’t have a prebaked and chilled sweet potato so I peeled a raw one (from last year’s harvest), cut it into 3/4″ chunks and steamed them for 10 minutes. I let the chunks cool naturally in a bowl while I prepared the rest of the ingredients.
The chopped red onion was also from last year’s crop. Instead of a serrano pepper I sliced a banana pepper and threw in some parsley, pepper cress and lettuce from this year’s garden. It was fine but I still love cilantro the best in this salad. Unfortunately, unless you plant cilantro every 2 weeks or so (succession planting as they say) it never seems to be available when you really want it!
To accompany the sweet potato salad I made Kohlrabi Pancakes which I first posted here. I followed the recipe using 2 kohlrabies about 3″ across. When shredded they made just about the right amount – 2 cups – for the pancakes. They were delicate and delicious. I don’t think anyone would guess what was in them.
Let us know what you’re eating from your larder and garden these days. Good appetite!