Sautéed Kohlrabi with Creamy Parmesan Sauce
One pan meals make clean up quick and easy! This quick dish uses both the kohlrabi leaves as well as the bulb, all pulled together with a delicious yet subtle 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.