Sautéed Kohlrabi with Creamy Parmesan Sauce
An impressive yet quick way to utilize the entire kohlrabi! This dish uses one pan to bring together a delicious side dish perfect for any meal!
No discrimination here! I always hate when you go to a fresh market and purchase these beautiful plants, with large leaves, brightly colored bulbs, and always with such fresh smells…then get home and throw half away! I’ve gotten much better, trust me, but I can’t say I’m an expert at always using every piece of the plant. With this in mind, I was determined to use (and not just use, but thoroughly enjoy) every piece of the kohlrabi. What I found that made this dish very successful was cooking the elements in different phases. I feel that the bulbs and leaves each taste better prepared in different styles, and although this recipe incorporates both parts, it crisps the bulb to soften, and wilts the leaves with flavors, making this a winning combination.
Not aged darling, vintage. When it comes to cheese, I have a huge appreciation for aging. There is a definite flavor component that comes through when you use a quality and aged cheese that just can’t really be replicated by seasonings. With spring greens often having a bit more of a bite to them, often there is a need for acidity to cut the bitterness down. I would say the lemon in this recipe is ‘optional’ depending on the level of taste you prefer, age of cheese you use, or tenderness of your kohlrabi. I did not use lemon and found the parmesan to be a perfect rounding out of the greens. But, I would include the lemon if I were using a more tender cheese or had a tougher green, so good to know what you are working with.
Have you cooked with kohlrabi? Please share any experiences/recipes below!
This recipe came from a featured ingredient in the Tour of the Market journey (blog to come soon!). Don’t miss out on any of the fun! To stay up to date on all recipes, please check back to the website often and follow Goddess of Garlic on Facebook!
Sautéed Kohlrabi with Creamy Parmesan Sauce
Equipment
- Skillet
- Kitchen knife
Ingredients
- 2 tbsp Olive Oil
- 1 bunch Kohlrabi (leaves and bulbs-about 4 medium)
- 1/4 cup Slivered Almonds
- 1 clove Garlic
- 1 tsp Butter
- 1/4 cup Chopped Onion
- 1 tbsp Chopped Shallot
- 1/4 cup Heavy Cream
- 3 tbsp Shredded Parmesan Cheese
- 1/4 cup Vegetable Stock
- 1/4 squeezed Lemon Juice
- Salt and Pepper
Instructions
- In heated skillet, toast almonds in a little oil until lightly brown. Set aside.
- Using same skillet, sauté sliced kohlrabi bulbs until browned on each side, adding a little salt and pepper as you cook. Set aside with the almonds.
- Heating up the butter on low, add shallots, onions and garlic until nicely tender and start to caramelize.
- Slowly stir in the heavy cream, lemon juice, and half of the parmesan, stirring until the sauce starts to thicken. Use a little broth at a time to increase sauce-this sauce will thicken as it cooks.
- Add sliced kohlrabi leaves and gently stir until wilted. There should be more leaves than sauce, with just a gentle coating for flavor.
- Top leaves with the sautéed bulbs and another sprinkle of cheese. Choice here to put in the oven to finish, or place a lid on the stove, but heat until all are cooked through and the cheese is melted.
- Serve with toasted almonds and a sprinkle of parmesan.
