One of our favorite ways to use kohlrabi, from Dishing Up The Dirt!
Sauce
1 cup raw cashews (soaked in warm water for 30 minutes)
2 1/2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
2 cloves of garlic, minced
2 1/2 tablespoons minced dill
2 1/2 tablespoons minced parsley
salt and pepper to taste
Fritters
1 pound kohlrabi (about 1 large or 2 medium sized kohlrabies) peeled
1 medium-sized potato, peeled
1 small yellow onion, diced
1 1/2 tablespoons minced dill
1 1/2 tablespoons minced parsley
1 teaspoon fine sea salt
1/3 cup all-purpose flour
2 eggs, lightly beaten
1/3 cup grapeseed oil (or another high heat oil)
Drain the soaked cashews and rinse them under cold water. Place them in a high speed blender with 1/2 cup water, lemon juice, oil, garlic, dill and parsley. Whirl away on the highest speed until smooth and creamy. Scrap down the sides as needed and add more water, a little at a time until you reach your desired consistency. Season with salt and pepper.
Preheat the oven to 250F. Using the large holes on a box grater, grate the kohlrabi and potato. Alternately, you can use the grating attachment on a food processor. Transfer the grated veggies to a dish towel and wring out any moisture. Place the veggies into a large bowl.
Add the onion, dill, parsley, salt and flour to the veggies. Stir in the eggs and mix until everything is well incorporated.
Heat the oil in a large skillet over medium-high heat. Spoon 1/4 cup of the mixture into the skillet and flatten it gently with a spatula. Add 2-3 more fritters to the pan and cook for about 3-4 minutes per side or until golden brown and crisp. Transfer the batch to a baking sheet and keep warm in the oven until you finish the rest of the fritters.
Serve with the sauce and enjoy.