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I’m absolutely in love with this delicious Pesach Kraut Lukshen dish! It’s hearty, flavorful, and loved by everyone. I highly recommend trying it for a tasty side that’s sure to impress!
1 medium onion, finely diced
2 kohlrabi, (or 2/3 of a bag Beleaves Frozen Kohlrabi, shredded in food processor (defrost slightly if using frozen)
1/4 cup oil (such as Gefen Cottonseed Oil) or schmaltz
1 teaspoon Gefen Salt
1/4 teaspoon black pepper
8 eggs
1/2 teaspoon Gefen Salt
4 tablespoons Gefen Potato Starch
1/4 cup water
Heat some oil in a pan over medium heat and add the onions.
Sauté the onions for about 15-20 minutes or until they turn translucent.
Add the shredded kohlrabi and spices to the pan and let it cook until it becomes soft and turns deep golden in color (about an hour).
Stir occasionally to prevent the kohlrabi from burning.
Place all the ingredients in a bowl.
Use an immersion blender to blend them until nice and smooth.
Heat a large frying pan with about 1/2 tablespoon of oil.
Spoon about 1/4 cup of batter into the pan and cook for about a minute each side.
Once done, cut it into a square shape.
Combine the lukshen with the kraut mixture and mix them together.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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