(Mass Appeal) – Ever get your box from the CSA only to find yourself completely perplexed by the contents? Me, too! That’s why we’ve invited our friend Connie Adams, owner of the Yellow Stonehouse Farm, to talk about how to prepare some of the season’s more unusual vegetables.
Kohlrabi Hash browns
This is a great way to use kohlrabi – and get your healthy allotment of veggies for breakfast too! Top with a poached egg or two and a dollop of herbed sauce!
8 ounces kohlrabi, peeled and shredded on the large holes of a box grater
1 pound of potatoes, shredded on the large holes of a box grater
2 scallions, chopped 1/2 tsp kosher salt
2 eggs, lightly beaten 2-3 TBP vegetable oil
1/2 tsp finely chopped savory
1/4 tsp freshly ground black pepper
- Place shredded kohlrabi and potatoes in a large, clean kitchen towel and squeeze out as much liquid as possible. Place in a large mixing bowl and add onion, egg, salt, pepper and five spice powder. Mix thoroughly and set aside.
- Heat 1 tablespoon oil in a 12″ non-stick skillet over medium heat until shimmering. Using a #30 scoop (about 2.5 tablespoons), scoop 4 cakes into the pan and flatten into 1/2″ pieces. Cook for 3-5 minutes per side or until golden brown. Transfer to a paper towel lined plate to drain and repeat with the remaining oil and hash brown mixture. Serve immediately.