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.
Remove leaves and stems from kohlrabi and peel. Shred kohlrabi in food processor. Combine kohlrabi, onion, dill, egg substitute, flour and salt in bowl.
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.
Serve each topped with dollop of sour cream, a few toasted almonds and a sprig of dill.
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