Kohlrabi Schnitzel

I recently asked in my Instagram stories how many of you had tried kohlrabi, and I was blown away at the number of people who said they had never tried it, or never even heard of it!!

Kohlrabi is a really popular vegetable in Switzerland. In fact, I’d say it’s about as popular as carrots.

It belongs to the cabbage family, and can be eaten both raw and cooked. They’re crisp and crunchy like a less-sweet apple when raw, and soft and tender when cooked, with a flavour that is best described as similar to broccoli stems, but a little sweeter. But don’t take my word for it, try it out!!

I love dipping raw kohlrabi sticks in hummus or other dips, thinly slicing it for salads, steaming it as a veggie side dish, or adding it to stews, curries and other veggie-dishes. But one of my favourite ways to eat kohlrabi is making these delicious, crumbed kohlrabi schnitzel. That crispy golden crust with the tender kohlrabi inside is just all kinds of YUM!

I’ve served my kohlrabi schnitzel with a garlicky white bean mash to add some extra protein, as well as some roasted zucchini. A rich gravy would also go amazing with this meal!

This recipe serves 3-4, as part of a main meal.

Ingredients:

• 1 large kohlrabi

• 3 tbsp chickpea flour

• 1/2 cup (125ml) soy milk, unsweetened

• 1 tsp Dijon mustard

• 4 tbsp breadcrumbs, I used GF (see Notes)

• 2 tbsp nutritional yeast

• 1/2 tsp salt

• 1/4 tsp onion powder

• 1/4 tsp garlic powder

• 1 tsp mixed dried herbs

Method:

1. Peel your kohlrabi, then slice into round ‘steaks’ about 1 cm thick. Steam or boil until steaks are just soft.

2. Meanwhile, preheat your oven to 200 degrees Celsius and line a tray with baking paper.

3. Combine chickpea flour, soy milk and mustard in a shallow bowl, and mix until smooth.

4. In a separate shallow bowl, combine breadcrumbs, nutritional yeast and spices.

5. To crumb the kohlrabi, first dip in the chickpea flour liquid mix, then in the breadcrumb mix so both sides are well coated. Place on baking tray and repeat for remaining steaks.

6. Bake in the oven for 15-20 minutes (depending on your oven), until schnitzel are crispy and golden. Serve with your choice of sides and sauce, sliced in a salad, or even in a wrap or sandwich!

Notes:

• I used homemade GF breadcrumbs, from my Self Made Ebook, but you can use any breadcrumbs of your choice. Another alternative is using almond meal instead.

• This recipe also works really well with celeriac instead of kohlrabi!