Roasted Garlic and Dill Dressing

Roasted Garlic and Dill Dressing

Adapted from: Naturally Ella

Makes 1 cup of dressing

• 1/2 cup whole milk greek yogurt
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 3 heads roasted green garlic
• 3 tablespoons fresh dill
• Salt and Pepper, to taste

1. Combine all ingredients in a blender and puree until smooth. Store in an airtight container in the refrigerator until ready to use.

Kolhrabi Carrot Fritters with Avocado Cream

Kolhrabi Carrot Fritters with Avocado Cream

adapted from A Couple Cooks

For Fritters

• 2 kohlrabi, 
• 1 carrot
• 1 egg
• ¼ teaspoon kosher salt
• ¼ teaspoon cayenne
• ½ cup vegetable oil (enough for ¼-inch depth in a large skillet)
• Green Garlic, sliced thin for garnish

For Avocado Cream

• ½ avocado
• ¼ cup plain yogurt
• The juice from ½ a lemon
• ¼ teaspoon kosher salt

1. Peel the outer layer of the Kohlrabi with a veggie peeler. Peel the carrot. Shred the vegetables in a food processor or by hand using a box grater. Dump the shredded vegetables onto a tea towel and roll up, squeezing to remove as much of the moisture as possible.

2. In a bowl combine egg, ¼ teaspoon kosher salt, and the cayenne. Add shredded vegetables and mix to combine.

3. Heat the oil in a large skillet over medium high heat. 

4. Form small patties from the fritter mixture with your hands. Add them 1 or 2 at a time into the oil pressing gently to flatten. Fry one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.

5. In a small bowl, fold together the avocado, plain yogurt, lemon juice, and kosher salt to make the avocado cream. 

6. Serve fritters topped with the avocado cream and sliced green garlic.