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.