Kohlrabi is a new vegetable to our own kitchens, but it was hard to resist such a funky-looking vegetables when we were browsing seed catalogs back in the winter. Plus being great source of vitamin C, potassium, fiber, and antioxidants has its attraction too. And now we get to taste it along with you!
The Internet 100% agreed that the first step is to peel the bulb as the skin is fibrous, so we listened to their advice. Raw it reminds us of a very mild turnip with an almost water chestnut crispness to it. Could definitely see it as a great topping for a salad or grated into a slaw.
But inspired by a Pinterest recipe, we decided to cook it for dinner. Took less than 15 minutes from prep to table and it was delicious! Kohlrabi has a mild broccoli undertone once cooked that paired really well with the seasonings. We’ll definitely be eating more of this!
Ingredients
2 tsp butter
1 clove garlic, minced
1 peeled kohlrabi, cut into 3/4-inch chunks
1/4 tsp coarse salt
Black pepper to taste
1-2 tbsp water
1 tsp sage, fresh (dried would probably work too)
1 tbsp chopped nuts or seed of choice (we used pepitas)
Directions
Melt butter in skillet over medium-high heat. Add garlic, kohlrabi, salt and pepper and cook, stirring often until the garlic starts to brown. (3 minutes)
Add water, cover and allow to steam 8 minutes or so until tender yet crisp. Stir occasionally and add a dash more water as necessary.
Remove lid, stir in sage stirring until the sage is fragrant (1 minutes). Serve hot with pistachios sprinkled on top.
Yield: 2 servings as a side
