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I forget who told me that she uses kohlrabi on Pesach in place of cabbage. Whoever you are, and if you are reading this column, I owe you one. Kohlrabi is that magical vegetable that adds just the right amount of flavor and texture without overwhelming the rest of the dish. If you don’t use pastrami on Pesach, feel free to swap for thinly sliced chicken cutlets. Simply marinate in oil and any spices you use, fry, and then add them to the mixture.
1 kohlrabi
2 carrots
1 (6-ounce) package pastrami
salt, to taste
black pepper, to taste
1/4 cup Gefen Potato Starch
6 eggs, beaten
1/2 teaspoon salt
oil, for frying
handful of fresh, cleaned chives
Shred kohlrabi and carrots in a food processor. Dice pastrami and combine with shredded vegetables.
Sauté pastrami mixture in a frying pan over low heat for about five to seven minutes. Season with salt and pepper to taste.
Dissolve potato starch in half a cup of water. Combine with beaten eggs and season with salt.
Heat about a teaspoon of oil in a large frying pan. Pour just a little bit of batter into the pan and tilt to spread evenly so you get a thin crepe. Flip after a minute and fry the other side.
To assemble, put one tablespoon of the mixture into the center of a crepe. Gather the sides until you get the “knotted” look. Tie with a thin string of chives.
Photos and Styling by Malky Levine
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