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Sunday Brunch Spiced Up

The kohlrabi was black inside. It was shocking; to slice off the stubby end of the solid little rotund root, expecting sweet whitish flesh, only to see an eclipse of black. For those of you saying, hold up – what’s a kohlrabi? Follow the link and be enlightened. Meanwhile, this bad specimen of the usually crisp and sweet vegetable meant an enforced change to my vague meal plans.

The idea was to slice both some potatoes (basic red ones) and two representative kohlrabi, and prepare them in the traditional way of my childhood (thanks, Oma): boiled potatoes tossed in butter and parsley and kohlrabi simmered in water or chicken broth, finished off with a bit of milk or cream. But now I was one kohlrabi short, and felt a change of plans was needed. I had already been thinking about pan frying both the (parboiled) potatoes and the kohlrabi, and now this seemed more tempting, if I just added an egg to the dish.

And thus I ended up with a dinner that would, in fact, be a perfect brunch dish: Continue reading