Rootcakes

Kohlrabi is a beautiful smooth, green turnip-like member of the cabbage family. Raw, it’s mild and tasty and makes a nice crudite for serving with dips. It’s also high in vitamin C and potassium.

It can be cooked too, of course. Shredded kohlrabi root gives a nice flavor to these quick pancakes. Serve them as a light entree or an accompaniment to lamb, roast beef or chicken.

Deane’s book “Low Fat Kitchen” includes more than 100 recipes created for this column. To order, call (800) 246-4042. The price is $20.45 including shipping and sales tax.

Kohlrabi Pancakes

Active Work and Total Preparation Time: 25 minutes * Vegetarian

4 kohlrabi

1/3 cup minced onion

1 tablespoon minced fresh dill

1/4 cup nonfat egg substitute (equivalent to 1 egg)

3 tablespoons flour

1 teaspoon salt

1 tablespoon butter

1/2 cup low-fat sour cream

2 tablespoons toasted sliced almonds

Dill sprigs, for garnish

* Remove leaves and stems from kohlrabi and peel. Shred kohlrabi in food processor. Combine kohlrabi, onion, dill, egg substitute, flour and salt in bowl.

* Melt 1 teaspoon butter in medium nonstick skillet over medium heat. Spoon pancakes into pan 1 tablespoon at a time. Cook until browned on bottom side, about 2 minutes, then turn to brown second side. Remove from skillet and keep warm while preparing remaining pancakes.

* Serve each topped with dollop of sour cream, a few toasted almonds and a sprig of dill.

12 pancakes. Each pancake: 54 calories; 231 mg sodium; 6 mg cholesterol; 3 grams fat; 6 grams carbohydrates; 2 grams protein; 0.53 gram fiber.

*

Dish from Windows, Pasadena.