Ah, kohlrabi! So bulb-like and mysterious…Also known as German turnip or turnip cabbage, this intriguing veggie has a taste and texture similar to a broccoli stem but is milder, sweeter, and juicier and can be eaten cooked or raw. This summer season, CSA member Joseph Picalila, has generously contributed his family’s favorite kohlrabi preparation, and it is delicious!
by Joseph Picalila, CSA Member
Makes 3-4 servings.
- 4 medium Kohlrabi bulbs washed and peeled
- 1 small Onion, chopped
- 2 Eggs, lightly beaten
- 2 tablespoons dried Bread Crumbs
- 1 teaspoon Salt
- ½ teaspoon Ground Ginger
- ¼ teaspoon Red Pepper Flakes
- ¼ cup Olive Oil
- Plain Yogurt (optional)
- Shred Kohlrabi, and squeeze out excess moisture.
- Combine all ingredients except oil in a large mixing bowl. Stir until well blended.
- Heat Oil in a large skillet.
- Sprinkle Kohlrabi with additional Bread Crumbs on each side before putting in skillet.
- Fry Kohlrabi mixture in batches, sautéing until golden, about 4 minutes per side.
- Drain on paper towels.
- Serve with bowl of Plain Yogurt as condiment.
- Really, really squeeze the Kohlrabi after shredding. It has a lot of moisture.
- Use ¼ teaspoon Ground Ginger if using any less than 4 Kohlrabi bulbs.
- Substitute Onion Powder for onions (or really finely mince Onion).
- Substitute Sour Cream for yogurt.