Advertisement
Share

Kohlrabi Pancakes

Time25 minutes
YieldsMakes 12 pancakes
Share
Print RecipePrint Recipe

Kohlrabi is a beautiful smooth, green turnip-like member of the cabbage family. Raw, it’s mild and tasty and makes a nice crudite for serving with dips. It’s also high in vitamin C and potassium.

It can be cooked too, of course. Shredded kohlrabi root gives a nice flavor to these quick pancakes. Serve them as a light entree or an accompaniment to lamb, roast beef or chicken.

Deane’s book “Low Fat Kitchen” includes more than 100 recipes created for this column.

1

Remove leaves and stems from kohlrabi and peel. Shred kohlrabi in food processor. Combine kohlrabi, onion, dill, egg substitute, flour and salt in bowl.

2

Melt 1 teaspoon butter in medium nonstick skillet over medium heat. Spoon pancakes into pan 1 tablespoon at a time. Cook until browned on bottom side, about 2 minutes, then turn to brown second side. Remove from skillet and keep warm while preparing remaining pancakes.

3

Serve each topped with dollop of sour cream, a few toasted almonds and a sprig of dill.