A friend of mine gave me a lovely kohlrabi from her garden the other day, the size of a cabbage! I shredded it for salads, and we ate half of it the same day.
The next day, I opened my fridge to discover that shredded kohlrabi becomes amazingly aromatic overnight, even in a sealed container. Think of something along the lines of cabbage and potatoes, only amped up by a factor of ten. It didn't smell bad, just intense. If I didn't want everything in the fridge to taste like cabbage, I was going to have to do something right away.
It kind of looked like hash browned potatoes, so I thought, "Why not treat them like they were potatoes?"
I had about four cups of extremely moist shredded kohlrabi, so I started by adding a teaspoon of salt and tossing it well to mix. Then I put the whole mess in a strainer and let the fluid drain off.
It pulled about a half cup of water out of the kohlrabi!
I patted it thoroughly dry in paper towels.
A generous spoonful of bacon grease was heated over low gas.
I pan fried the kohlrabi shreds until they started looking like hashbrowns.
Then I plated it with a scoop of hollandaise sauce left from Eggs Benedict the day before, and a couple slices of homemade Canadian bacon.
It was pretty good! My 'hashbrowns' were still quite moist; I think next time, I'll try frying them in the air fryer to pull off more moisture. I'd also like to try salting them and draining them in advance, and store them in a sealed container with paper towels or a flour sack towel in the bottom to soak up moisture.
The hashbrowns' flavor was somewhere between potatoes and zucchini/cabbage, and paired nicely with the sauce. It would also have gone well with an Asian dressing, like a sesame marinade or peanut sauce.
Now to go replant my own kohlrabi (the first batch didn't come up), to acquire more specimens on which to experiment!
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