Kohlrabi Potato Soup

Now that I (Sarah, that is) have a bit more free time, I hope to add a bit more regularly to this blog and to spend a little more time practicing photography.  Here’s a great dish that Rabi recently made.  Now that our garden has wrapped up for the year, we are left with hardy and root vegetables, such as kohlrabi and potatoes.  Rabi found a recipe for Kohlrabi Potato Soup, and this is a great, tasty way to use kohlrabi, especially if you are sick of eating it raw or in stir-frys.  The original recipe can be found here, and the only difference that Rabi made was that he used our red potatoes from the garden and didn’t peel them.  Our version of the soup turned out much lighter in color, but we’re not sure why. I strongly suggest that you definitely make use of the toppings – they are a nice balance to the rooty soup.

Kohlrabi Potato Soup

Beet, Carrot, and Potato Latkes

Our St. Patty’s Day Eve fare consisted of German food (don’t worry, we’ll be Irish-ing it up for St. Patrick’s Day tonight)—latkes!

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Latkes are fairly easy to make (especially if you have a food processor), and very tasty (given that you can eat them with ketchup and, really, anything that contains potatoes is just a vehicle for getting ketchup to my mouth).  Image

Ingredients:

1-2 small red onions (I only use one)
3 medium peeled potatoes (about 4-5 small)
1 peeled red beets (I actually used two small-medium ones)
1 peeled carrot
2 eggs, lightly beaten
1/2 cup flour (I used our Carol Sorghum blend flour)
1 tsp salt
pepper to taste
olive oil

Refrigerate the onion for about 15 minutes before starting (it makes it easier to shred).  Shred the onion in the food processor (using the grating attachment).  Saute half of the shredded onion in about 1 Tbsp olive oil until golden brown.  Set aside.

Shred the beets, carrot, and potatoes with the food processor.  Put into large bowl.  Add raw shredded onions, and put mix into a colander and squeeze out excess liquid by pushing down on it.  Return to large bowl and mix the veggies with the cooked onions, eggs, flour, salt, and pepper until combined.

Heat 3 Tbsp olive oil in a frying pan over medium heat.  Using your hands, form about hand sized flattened patties of the mixture and squeeze out excess moisture before placing in the pan.  Let fry for awhile, then flip and cook on the other side.

Enjoy (with lots of ketchup)!

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Slow Cooked Venison Potato Stew

This is a great recipe! I found it from Slow and Simple . I used a good amount of venison (over 2 pounds, thanks to my brother) and plenty of potatoes to fill up the crock. I used a cup and a half of red wine (bought a large bottle of Carlo Rossi Burgundy for cooking). Instead of using beef broth, I used a cube of beef bouillon. I added a healthy amount of Worcestershire Sauce. I pre-mixed the flour (Carol’s Sorghum Blend from 1,000 Gluten Free Recipes) with the spices before adding to the mix. Since we were in a rush, I started the recipe on high and then turned it to low and then warm as we waited for our company to arrive. I added a good amount of mushrooms about 30 minutes to an hour before the stew was done cooking.