Posts Tagged ‘kohlrabi pancakes’

Sweet Potato Black Bean Salad and Kohlrabi Pancakes

Tuesday, August 2nd, 2016
Sweet Potato Salad and Kohlrabi Pancakes

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

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!

 

K is for Kohlrabi Pancakes

Tuesday, July 24th, 2012

Kossak Kohlrabi

Kohlrabi is one of our favorite crunchy summertime veggies.  We like it best when peeled, sliced and sprinkled lightly with salt.  It has a mild cabbage flavor with a turnip-like texture.

Kohlrabi (Brassica oleracea (gongylodes group)) is best picked when less than tennis ball size because it can tend to get woody or fibrous in the middle.  We are trying a new larger variety this year, Kossak,  a hybrid from Johnny’s Selected Seeds, that is not supposed to get fibrous and is also a storage kohlrabi.  Optimal/maximum size for harvesting is 8”.  We’ll let you know if it works for us, though I doubt that they will last long enough to get into storage!

Kohlrabi Pancakes

Kohlrabies also make great pancakes similar to potato pancakes but more delicately flavored.

Try this recipe:

2 cups peeled and shredded kohlrabi

¼ cup flour

1 egg

¼ tsp. salt

Olive oil for frying

Sprinkle flour and salt over shredded kohlrabi and stir in so there are no lumps.  Add 1 beaten egg and mix well.

Preheat cast iron frying pan until medium hot.  Add 2 to 3 Tbl. oil to pan.  Form pancakes in pan with 2 Tbl. kohlrabi mixture & flatten.  Fry for 2 minutes on each side until browned.  Makes about 8 or 9 pancakes.  They are delicious with just salt & pepper but feel free to experiment with your favorite herbs.