Kohlrabi Schnitzels with Salsa Verde

Name: Kohlrabi Schnitzels with Salsa Verde
Ingredients: 2 kohlrabi, leaves removed and reserved, stems discarded, main bulb peeled and sliced into 5mm rounds; 100g plain flour; 1 egg; 75g panko breadcrumbs; Sunflower oil, for frying; Salt; Reserved leaves of kohlrabi, stems removed (we included the stems in ours and they were a bit tough); Extra virgin olive oil, about half a cup or less/more to your taste; 1 tbsp capers; Big handful of parsley (about 15g); 3 anchovies or more or none; 1 clove garlic or 2-3 stems of spring garlic, finely sliced; 1 tbsp seeded mustard; 1 tbsp lemon juice or sherry/red wine vinegar; pepper; Just what we had in the fridge but was delicious!; Lebanese cucumber diced; Avocado, scooped; Celery stalk or two, sliced; Handful of dill, finely chopped

www.ceresfairfood.org.au

Kohlrabis are friendly kitchen aliens we love experimenting with. In this recipe we crumb and fry them like schnitzels and serve them alongside a salsa verde (made from leaves from the kohlrabi!),...

View full recipe on www.ceresfairfood.org.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ceresfairfood.org.au.

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Ingredients

2 kohlrabi, leaves removed and reserved, stems discarded, main bulb peeled and sliced into 5mm rounds
100g plain flour
1 egg
75g panko breadcrumbs
Sunflower oil, for frying
Salt
Reserved leaves of kohlrabi, stems removed (we included the stems in ours and they were a bit tough)
Extra virgin olive oil, about half a cup or less/more to your taste
1 tbsp capers
Big handful of parsley (about 15g)
3 anchovies or more or none
1 clove garlic or 2-3 stems of spring garlic, finely sliced
1 tbsp seeded mustard
1 tbsp lemon juice or sherry/red wine vinegar
pepper
Just what we had in the fridge but was delicious!
Lebanese cucumber diced
Avocado, scooped
Celery stalk or two, sliced
Handful of dill, finely chopped