Introducing Kohlrabi
Kohlrabi is a tuberous vegetable, also known as the German Turnip. It’s part of the brassica family and is native to Europe. There are two main varieties; the purple and the green and both are mildly sweet and rich in vitamins and dietary fibre. Kohlrabi is super health with a zero cholesterol measure and is high in antioxidants too. This strange looking veg contains phytochemicals such as sulforaphane and indole-3-carbinol, which are reported to help protect the body against colon cancers.
You can eat both the bulb of the veg and also the sprouting leaves or tops. These green tops contain vitamin A, K minerals and Vitamin B complex too so are super good for you in salads or slaws.
5 ways with Kohlrabi:
- Eaten Raw – grated in salads or slaws
- In a Soup – Creamed with mushrooms or potato
- Roasted – Chop it and roast it in the oven.
- Steamed – Chunk it up and steam it with potatoes.
- Made into fritters – see recipe.
Kohlrabi Fritters
kohlrabi fritters
What you need:
2 kohlrabi
1 carrot
1 egg
½ cup grapeseed or vegetable oil
¼ teaspoon kosher salt
¼ teaspoon cayenne
½ avocado
¼ cup plain yogurt
½ lemon
¼ teaspoon kosher salt
How to make it:
Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine. Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
