Simple Sauteed Kohlrabi

Simple Delicious Sauteed Kohlrabi

Kohlrabi is one of those vegetables that many of us don’t know what to do with. Most of us didn’t grow up eating it, so it’s really foreign to us. I’m in that same group. I had a request from a viewer to explore kohlrabi, so I have!

Here’s one way I found to cook the bulb of kohlrabi. This simple recipe for sauteed kohlrabi is really easy and quick to make, and involves ingredients that you likely have on hand. Below is a video demonstration of the recipe with the written recipe below that. Enjoy!

I hope this helps!
Judi

Easy Sautéed Kohlrabi
Makes About 3 Servings

1 raw kohlrabi bulb
1 Tbsp extra virgin olive oil*
Garlic powder to taste (or 1 clove garlic, finely chopped)
Salt and pepper to taste
About 1 tsp dried cilantro or parsley, or to taste
Water as needed (1 or 2 tablespoons at a time)
Juice of ½ lemon or lime
More cilantro or parsley, optional garnish

Remove the stems and leaves from the kohlrabi. Wash the bulb very well. Remove the peel and cut the kohlrabi into large cubes or bite-size pieces.

Heat a skillet over just above medium heat. Add the olive oil (or water if preferred) and allow it to heat up briefly. If using fresh garlic, add the chopped garlic and allow it to heat through briefly. Add the chopped kohlrabi. Sprinkle with garlic powder (if using it), salt, pepper and cilantro or parsley to taste. Stir-fry the combo for a minute or so.

Add one or two tablespoons of water and place the lid on the skillet. When the steam stops and the pan is almost dry (this happens quickly), stir the vegetables around and add a little more water; replace the lid. Repeat this process until they are just barely the desired crisp-tenderness that you like. Drizzle the lemon or lime juice over the mixture. Replace the lid and allow it to finish cooking, which shouldn’t take long…a minute or so. Taste and adjust seasonings, if needed. You can garnish with more cilantro or parsley, if desired. The entire process should take 10 to 15 minutes, depending upon the size of the kohlrabi pieces and the amount of tenderness you prefer.

Note: This dish is best eaten when freshly made.

*If you prefer to use no oil, just use water instead.

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