“Rumanian Kohlrabi Soup – from the book “The Lowfat Jewish Vegetarian Cookbook-Healthy Traditions from Around the World by Debra Wasserman

Rumanian Kohlrabi Soup

2 kohlrabies, peeled and chopped
1 small head of cauliflower, chopped
2 carrots, peeled and chopped
Small onion, peeled and thinly chopped
½ c. dill, finely chopped
½ c. parsley, finely chopped
2 T. oil
½ t. thyme or basil
salt and pepper
1 T. cornflower
11 cups water
½ c. lemon juice
425 gm. tomato paste

–   In a large pot, sauté kohlrabi, cauliflower, carrot, onion, dill and parsley at medium-high heat for around 5 minutes. Season.
–   Dilute cornflower in a cup of water and add. Add 10 more cups of water and bring to boil. Lower flame and cook covered for an additional 30 minutes.
–   Add lemon juice and tomato paste, and continue cooking on low heat for an additional 15 minutes

Kolhrabi Fritters

Kolhrabi Fritters

4 kohlrabies, peeled and grated
¼ c. chopped scallions
2 eggs, beaten
2 T. breadcrumbs
1 t. salt
very hot pepper
¼ c. olive oil (for frying)

Drain grated kohlrabi well
Mix all ingredients (except oil) together in a bowl
Heat oil in large frying pan
Using a spoon, drop fritters in the pan
Fry 3-4 minutes on each side (depending on thickness) until golden