Kohlrabi and Celeriac Rösti

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I am very fond of juicy Kohlrabi.  It is actually part of the brassica family, being descended from the wild cabbage, so the leaves are edible as well as the fat stem1.   A young kohlrabi is quite delicious and can be eaten raw. However it is hopeless if they are old and woody.  Some describe it as tasting a bit like broccoli stem but with a hint of mustard.  Usually I slice it thinly and lightly fry it in a bit of olive oil.  However I came across this lovely recipe  on Rosa Jackson‘s website and think it is delicious – and it also uses the lovely celeriac.  Quite yum.

Kohrabi is either pink, as above or green.

  • 1 small celeriac (325-3250gm)
  • ½ Kohlrabi (100gm approx – I’d bung in more)
  • 50gm chick pea flour
  • handful of parsley, stems and leaves, thinly sliced.
  • 1 egg
  • 2 tablespoons cold water
  • 1 tsp celtic sea salt
  • 1 tsp black pepper smashed in pestle and mortar if feeling like a bit of bashing – or just ground if feeling lazy.
  • Olive oil for frying.

Serves 4-6 as a side dish.

  1. Peel celeriac and kohlrabi.
  2. Chop into bits and bung into food processor – or hand grate if feeling particularly authentic.
  3. Add flour, parsley, beaten egg, water, salt and pepper.
  4. Process or mix well.
  5. Heat oil in frying pan over medium heat.
  6. Drop tablespoons of the mixture into the hot oil and cook for 2-3 mins each side until cooked through.  Will probably need to cook in batches, so have somewhere warm to keep cooked röstis in.
  7. Serve with meat.  It is also suggested they could be served with tomato-chilli sauce.
  1. This also means that Kohlrabi can be eaten on a low carbohydrate diet []

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