Kohlrabi Cakes with Bacon and Dill Recipe

By Staff

On her farm in Massachusetts, nutritionist Diana Rodgers has found a way back to a healthy, active lifestyle with a focus on nutritious and delicious eating, raising animals, growing vegetables, and balancing work and play. With over 100 seasonal Paleo recipes, guides to growing your own food and raising animals, and inspiring how-tos for crafts and entertaining, The Homegrown Paleo Cookbook (Victory Belt Publishing, 2015) is a guide not just for better eating, but for better living—and a better world.

You can purchase this book from the GRIT store: The Homegrown Paleo Cookbook

These cakes are incredible! Really, please try them. They’re creamy and very dense, similar to the “Bubble and Squeak” recipe in my first cookbook, Paleo Lunches and Breakfasts on the Go, except that here I use kohlrabi and dill, making them much more herby and fresh-tasting. Kohlrabi is a pretty standard vegetable in Europe, but this alien-looking veggie hasn’t really caught on in the United States. It tastes like a mix between a broccoli stem and a turnip. If you’re not a fan of smoked fish, try these cakes with a fried or poached egg, or as a side dish to any protein.

  • Published on Jul 1, 2015
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