Take kohlrabi, parsnips or both,
peel with a knife, leaving the white flesh underneath, and then cut into small
cubes.
Heat a skillet with oil and add in parsnip/kohlrabi chunks.
Season with a tsp each salt, pepper, garlic powder and hot paprika, and cook
until crispy outside and soft inside (I recommend covering the pan).
When they are ready, fry a few eggs and finely chop shiso
and cilantro together.
Serve non-potatoes with eggs and herbs and enjoy!
Submitted by Adrienne Mishkin
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