Adapted from The Farmer John Cookbook
- 3 small purple or green kohlrabi, peeled and trimmed of woody bits
- 1 small carrot grated
- 1 small onion, very finely chopped or grated on the large holes of a box grater
- 1 small green chili, finely chopped or 1⁄4 teaspoon dried red pepper flakes
- 1/2 teaspoon grated ginger
- 1 egg, lightly beaten
- 1⁄4 cup (or more) all-purpose flour
- 1⁄2 teaspoon ground coriander
- 1 tablespoon finely chopped fresh coriander/ parsley
- 1 tablespoon butter
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground pepper
- Grate the peeled and trimmed kohlrabi on the large holes of a box grater. Wrap the grated kohlrabi in a clean dishtowel and squeeze until most of the excess moisture has been removed.
- In a medium bowl, mix the shredded kohlrabi, carrot, chopped or grated onion, chilies or chili flakes, grated ginger, beaten egg, flour, coriander powder, chopped coriander leaves and salt and pepper to taste. Mix until just combined. Add the flour and additional flour by the teaspoon if batter seems too wet (mixture should be somewhat firm).
- In a large, heavy frying pan, heat the extra virgin olive oil and the butter over medium-high heat. Add ladlefuls of the pancake batter (about 1⁄3 of a cup at a time) to the pan, gently pressing down on the cakes with the back of a spatula. Cook kohlrabi pancakes until crispy and golden brown on each side.
- Drain on paper towels and serve with sour cream, crème fraîche or yoghurt.
Greek-Style Kohlrabi Pie or Gratin With Dill and Feta
Serves 6 to 8
If you don’t want to bother with the phyllo dough or you want to cut down on carbs or calories, make this as a gratin (see below). It’s delicious either way. Because of the moisture in the kohlrabi, your phyllo will need to be re-crisped in a low oven if the pie sits for any length of time.
- 2 pounds kohlrabi with greens
- 3 tablespoons extra virgin olive oil
- 1 medium or large onion, finely chopped
- 2 large garlic cloves, minced
- Salt and freshly ground pepper to taste
- ⅓ cup chopped fresh dill
- ¼ cup chopped fresh Italian parsley
- 1 green chilli,chopped for heat (optional)
- 3 large eggs, beaten
- 5 ounces feta cheese, crumbled
- 12 sheets phyllo dough (1/2 pound)
- 1 tablespoon Melted butter or as needed
- Peel the kohlrabi and grate it. Wash and chop the greens.
- Heat 2 tablespoon of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until it is tender, about 5 minutes. Add salt and stir in the garlic. Cook until fragrant, about 30 seconds, and stir in the chopped green chilli and kohlrabi. Cook until the mixture is very tender and beginning to colour. If there is a lot of liquid in the pan from the kohlrabi, turn up the heat and cook, stirring, until it boils off. Add salt and pepper to taste. Stir in the kohlrabi greens, dill and parsley, and set aside.
- Preheat the oven to 375 degrees. Brush a 10-inch tart pan or cake pan with olive oil. Beat the eggs in a large bowl, and beat in the crumbled feta. Stir in the kohlrabi mixture and combine well.
- Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the kohlrabi mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil. Tuck the edges into the sides of the pan. Make a few slashes in the top crust so that steam can escape as the pie bakes. Note: If making a gratin, use a 2-quart baking dish, brush with olive oil and fill with the kohlrabi mixture.
- Bake the pie for 50 minutes (40 for the gratin), until the crust is crisp and dark golden brown. Serve hot, warm or at room temperature.