Tag Archives: Kohlrabi

Curried Kale and Organic Roots Saute

  • 2 bunches of Kale; de-stemmed and cut into small strips.
  • 1 large Kohlrabi; peeled and cut into cubes
  • 1 large or 2 small gold ball turnips; peeled and cut into cubes or strips
  • 1-2 shallots; diced
  • 2-3 Carrots; cut into cubes or sliced thin
  • 1 T Organic Better Than Bouillon (chicken)
  • 2 T Olive oil
  • 2 tsp curry powder
  • 1/2 tsp turmeric
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • 1/8 tsp ground red pepper
  • 2 eggs
  • 1 T Raw Honey

Heat oil in large fry pan or wok. Add shallots and cook until soft. Add all spices and stir well. On med high heat add Carrots, turnips, kohlrabi, and chicken bouillon to the pan and stir well. Cook for 3-5 minutes and add the kale. Lower heat to med low and stir well. Continue to cook for another 2-3 minutes. Add 1/8 to 1/4 cup of water and cover, let steam until roots are soft but not mushy, raise heat if needed. Remove cover, bring heat up to med high and add 2 eggs to the mixture, stir well until eggs look done. Remove from heat, drizzle on your honey, give it a stir and serve hot.

Kohlrabi Potato Pancakes


  • 2 bulbs kohlrabi, peeled
  • 3 medium red potatoes
  • 1 medium onion
  • 1-2 cloves garlic
  • 3 eggs, beaten
  • 3 tablespoons rice flour (or sub 2 tbsp AP flour and 1 tbsp cornstarch)
  • 1.5 teaspoons, divided kosher salt
  • .5 teaspoon black pepper
  • 1/3 cup oil (more if your pan is bigger)


Chop greens and simmer in some water, or microwave-steam, just to soften a bit, while you’re doing other things.Peel kohlrabi, and shred along with potatoes (with skin), onion and garlic.Drain greens and add to other veg in a pile in a tea towel. Squeeze and drain, quite a bit, to get them as dry as possible.Mix three eggs and three tablespoons of rice flour (or sub 2 tbsp AP and 1 tbsp corn starch) with half a teaspoon each salt and pepper. Reserve remaining salt for later. Mix this in with the drained shredded veg mix. Form into small balls (bigger than golf, smaller than tennis).Heat oil in a skillet – less than a quarter inch of oil, until it spits at you when you hit it with a drop of water, or bubbles around the edges of a wooden spoon or chopstick.Add a veg ball to the hot oil and squish with a spatula until it’s about a half-inch thick. If the oil bubbles all around the edges, you’re set, add another and squish.Fry until golden brown on both sides, maybe four minutes total per side, but until done.Drain on a towel, sprinkle with additional salt and keep warm in the oven until serving time.Makes 8 pancakes, and they freeze very well. All the goodness of a crisp potato pancake, but with a little more excitement.


Prep time: 25 minsCook time: 25 minsTotal time: 50 minsYield: 8 pancakes

Saturday’s Mouse July-3-2012