Who? What? Why? Well…
Kohlrabi is your friend! Yes, I know it looks like a strange alien baby, but trust me, it is delicious! It is a cool weather veggie – I plant in the spring and fall. Crispy, crunchy, juicy, and full of vitamins; Kohlrabi is just the thing you need in your life! This recipe is perfect for those watching carbs, vegetarian or gluten-free. But really, it is a great treat for anybody who loves a delicious giant pancake as a vehicle for veggies – so, everybody! Rosti is a fancy-shmancy term for a pan sized potato pancake.
- 4 Kohlrabi, peeled and shredded
- 1/4 cup All Purpose Flour (substitute rice, potato or corn starch for special diets)
- 2 large Eggs
- 1/4 cup chopped chives
- Kosher Salt and Freshly Cracked Black Pepper
- 2 tablespoons butter
- 1/4 cup olive oil
- Put the shredded kohlrabi into a large bowl with the flour. Use your hands to toss it together – the goal is to coat the kohlrabi with flour.
- Make a dent in the kohlrabi mix and add the eggs, chives, salt and pepper. Use a fork to mix the new ingredients together, then mix the batter through the kohlrabi. It will be thick.
- Preheat a 10″ skillet over medium. Melt the butter and 1 tablespoon of olive oil. Add all of the kohlrabi batter and flatten out to a smooth disk. Pour 2 tablespoons of olive oil around the edge of the disk so it flows down the side of the pan.
- Give the skillet a shake to make sure that the rosti is loose. Let cook for 10 minutes over medium heat. Flip the rosti – either in the air (if you are brave) or onto a plate. Pour the rest of the olive oil into the pan, let it heat for about 30 seconds, then put the rosti back in the pan, browned side up. Cook another 10 minutes.
- At this point the rosti should be golden brown and delicious! Slide onto a plate or cutting board. Cut into wedges and delight in the lovely, crunchy rosti that you have created.
I love turning a healthy thing into something just a wee bit naughty!