Kohlrabi Hash Browns

Kohlrabi Hash Browns

From Farmer John’s Cookbook: The Real Dirt on Vegetables.  By Farmer John Peterson and Angelic Organics via our customer Karen and her work at the FARMS Community Kitchen. Thanks Karen!        

Serves 4 to 5

Ingredients

• 4 medium kohlrabi bulbs (about 1 pound total)
• 2 eggs, beaten
• 1 small onion, chopped (about 1/3 cup)
• 2 tbsp. dried bread crumbs
• 1 tsp. salt
• ½ tsp. ground ginger
• ¼ tsp. dried red pepper flakes
• black pepper to taste
• 2 tbsp. olive oil

Directions

1. Peel and grate kohlrabi.  Wrap in dish towel and squeeze away excess water.
2. Combine eggs, onion, bread crumbs, salt, ginger, red pepper and black pepper in a large mixing bowl.  Blend together.
3. Add kohlrabi and mix together.
4. If desired, roll into 1 inch balls.   
5. Heat oil in large, heavy skillet.  Add kohlrabi mixture or balls to skillet.  Flatten the balls with spatula or continuously mix the mixture.  
6. When golden brown, flip the flattened balls.  (5 to 7 minutes per side)

Savory Dutch Baby with Spring Greens

This yummy treat is also known as Finnish pancake. I wouldn't be surprised if it had other names also. It's simple and delicious. You can make a sweet version (I'll explain in the Notes), but I love the savory kind. I can eat it for breakfast, lunch, and dinner. 

I have adapted this recipe from The Cast Iron Skillet Cookbook, by Sharon Kramis & Julie Kramis Hearn. This recipe is indeed perfectly suited to a cast iron skillet or a small Dutch Oven. It serves 4.

Dutch Baby in the Dutch Oven. Who knows how these things get named.

Savory Dutch Baby

3 tablespoons butter
8 extra-large eggs*
1 cup all-purpose flour
1 cup milk
2 cups filling - for example:
       1 cup grated cheese and 1 cup wilted spinach
       1 cup wilted nettles and 1 cup caramelized onions
       1 3/4 cup wilted sorrel and 1/4 cup chopped chives
 

Preheat the oven to 425°F.

Prepare the fillings first. This is a very forgiving recipe, so you don't have to be exact. To wilt the greens, heat a pan (I usually use a cast iron skillet) on medium-high heat with a splash of oil or butter. When the pan is hot, toss in the greens and immediately pour about 1/4 cup of water (or lemon juice or vinegar if you like tangy) over the greens. They will steam and curl up quickly. Stir them around to steam them evenly. When they are thoroughly limp but still brightish in color, remove the greens from the pan to a bowl, draining them and discarding extra liquid in the pan. You can also blanch the nettles in salted, boiling water for a few minutes (and then drain them) instead of wilting them - as always, with nettles, remember to wear gloves or use tongs!

Melt the 3 tablespoons butter in the skillet. While it is melting, whisk together the eight eggs, flour, and milk. You can also blitz them in a blender or food processor if you want a really smooth texture. 

Fold the fillings you are using into the batter, and pour the mixture into the skillet. Place the skillet in the oven and bake about 20-25 minutes, until the top is golden brown and puffy. 

As soon as it is done, slice it up and serve!

Notes

*You can substitute eggs of any size, but you want to have about the same volume of eggs. Eight extra-large chicken eggs is usually around 2 cups - see this article in the Portland Press Herald's Source for more info about cooking with varied egg sizes.

To make a sweet version, omit the fillings. Mix up the batter and bake as directed. Serve with your favorite pancake topper - maple syrup, blueberry sauce, lemon juice and powdered sugar...! 

Russian Carrot Salad

This is a favorite of ours. Carrot salads are usually sweet; this one is sweet and pungent and delicious. It is also a great fresh salad from winter storage vegetables.

Russian Carrot Salad

• 4 medium-large carrots
• 2-4 cloves garlic AND your favorite mayonnaise OR garlic aioli (recipe below)
• Salt and pepper to taste

Grate the carrots using a medium-large grate. Mince the garlic. Mix the carrots and garlic with enough mayonnaise to lightly coat the vegetables (or depending on your preference for mayonnaise). If you are making the aioli, mix the carrots with one recipe of aioli.

Aioli (from Alice Waters' The Art of Simple Food)

2-3 garlic cloves, peeled
Salt, a pinch or to taste
1 egg yolk, separated into a mixing bowl
1/2 teaspoon water
1 cup olive oil

Pound the garlic in a mortar and pestle with the salt. If you don't mind larger chunks of garlic you can just mince it. Add half the garlic and the water to the egg yolk. Now comes the fun part:

Mix well with a whisk OR an electric mixer. Start to dribble the olive oil into the egg yolk mixture, whisking or mixing constantly. Keep dribbling, a little at a time, until the mixture thickens, gets lighter in color, and becomes opaque. Then you can add the oil faster, still whisking or mixing until you have added all the oil. You can add more salt, garlic, lemon juice or vinegar to taste.

Note: if you use extra virgin olive oil, the mixing process releases some of the bitter compounds in EVOO, so if you don't want that flavor, use other oils (like safflower oil) in combination or as a replacement.

Note 2: if you use duck eggs, which have larger yolks, you may need to add a little more oil to reach the desired consistency.