It’s Spring!! Officially this time! I know I’ve banged on about the sun shining and things but now it’s actually Spring and I couldn’t be more excited! By far my favourite season!!
As I mentioned last week, I like to eat seasonally. I also like to adapt my recipes/initial ideas to what’s available in my local organic grocers. I know everyone says it’s so much more expensive to go to the grocers but for me personally, it’s half the price! Not just saying it! When we go to the supermarket now, we actually can’t believe how much more expensive it is!! Plus it’s like a little village like community as you get to know the shop owners and everything is so much fresher, nothing goes to waste, as you buy exactly the amount you need and you get to eat seasonally and organically and be so much more experimental when what you initially wanted, isn’t available. I LOVE IT! So this recipe is actually a good example. I went to the grocers wanting a celeriac to make celeriac and apple baked eggs but they had non. So my grocer recommended I try kohlrabi! It tastes nothing like celeriac but its super delicious! Raw it tastes like radish (I’ve seen it used in raw vegan sushi at Nama Foods) and cooked it tastes like a starch free white potato! So good! Definitely going to experiment with it more! I think you could easily trick people into thinking it was a potato! Especially in a stew!
I’ve combined the kohlrabi with apple and parsley as initially planned and a gouda style cheese but a swiss or parmesan would also work wonderfully!
Ingredients – serves two
1 tbsp coconut oil
1 celery stick, sliced
1 red onion, halved and sliced
4 small kohlrabi, peeled and finely sliced
1 large red apple, diced
salt and pepper
a large handful of chopped parsley
70g teifi, unpasteurised gouda style cheese/swiss/parmesan, cubed/grated
a little more parsley to serve
Melt the coconut oil in a frying pan.
Add the celery and onion and fry until golden. Add the kohlrabi and apple and fry until soft.
Season well and stir through the parsley until whilted.
Crack in the four eggs, one in each quarter of the pan and scatter over the cheese.
Cover with a lid and turn down the heat, leave to cook until the eggs are cooked through or still a little runny in the center – 5 – 12 minutes.
Turn off the heat and use a fish slice to dive the mixture between two plates, making sure both plates get two eggs each.
Scatter with a little more parsley and serve.