Featured Ingredient: Kohlrabi
With a bulbous base adorned by multi-directional offshoots, kohlrabi may look otherworldly, but it is very much a delicious vegetable. Of the same ilk as cabbage, whimsical kohlrabi has a similar flavour with a crisp texture. Not to mention more than a days worth of vitamin C in a mere cup. Acting as an antioxidant, vitamin C helps reduce the damage free radicals inflict on our cells.
When it comes to kohlrabi, bigger is not always better as smaller bulbs tend to be sweeter and more tender. Light green and purple kohlrabi are available at this time of year at markets and some grocers, but I find there is no significant taste difference.
Once peeled, kohlrabi can be shredded into any number of summer salads or sliced and served with your favourite dip. The edible, highly-nutritious leaves taste like a combo of collard greens and kale and are best sautéed with sesame oil and garlic. Kohlrabi also freezes well – just chop, blanch and freeze.
This recipe is a play on classic zucchini pancakes usually cooked in a skillet. Recently, I pulled up a bunch of carrots from out community garden so I decided to include them as well for some nice colour contrast.
Once you get all the shredding done with a box grater or whatever tool you may have in the kitchen for this function, this recipe is really simple. The yogurt sauce adds some nice tang. The cakes would probably be very good with applesauce as well.
The silicon muffin cups are awesome with a recipe like this. All I had to do was bend and pop them out – no greasing required.
Kholrabi Cakes with Yogurt Citrus Sauce
1 medium kohlrabi, generously peeled and shredded
1 medium zucchini, peeled and shredded
1 medium carrot, peeled and shredded
½ cup grated Parmesan cheese
¼ cup flour
1 tbsp fresh rosemary, chopped
2 eggs, lightly beaten
Salt and pepper to taste
½ cup plain yogurt
Juice of ½ medium orange
Juice of ½ lime
1 tsp honey
Place kohlrabi, zucchini and carrot in colander.
Sprinkle with salt and toss to coat. Place a small plate atop veggies and weigh it down with something fairly heavy. Let stand about 30 minutes to drain. Place grated veggies on a couple pieces of paper towel and top with two more pieces of paper towel. Press down to soak up more of the water.
Preheat oven to 350F. In a large bowl, combine grated vegetables, cheese, flour, rosemary, eggs, salt and pepper. Mix well until all the flour is moistened. Divide mixture among 8 well greased or paper lined muffin tins.
Cook for 20 minutes or until set, being careful not to burn the tops. Let rest 5 minutes before unmolding.
As they cook, combine yogurt, orange juice, lime juice and honey in a small bowl. Top kohlrabi cakes with yogurt sauce.