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Creamed Kohlrabi

Posted June 24th, 2017 in Kohlrabi, Recipes by lynnpugh
  • 2 medium kohlrabi bulbs (3/4 to 1 lb.), outer skin peeled and flesh thinly sliced into rounds, then quartered
  • 1 tsp. kosher salt, plus more to taste
  • 1 onion–peeled, halved and thinly sliced
  • 4 large garlic cloves — peeled, halved and thinly sliced
  • 3/4 cup cream or milk
  • Kohlrabi leaves from bulbs
  • 2 tsp. lime juice
  • 1/3 cup roasted peanuts, chopped
  • 1/2 cup finely grated shredded Parmesan cheese
  • 3 tsp. canola oil

Preheat the oven to 450 degrees.

Cook the kohlrabi in 3 to 4 batches. In a large cast-iron skillet, add 1/2 teaspoon of the canola oil and place over high heat. When the oil is very hot, add a layer of kohlrabi and saute, stirring sparingly, until the kohlrabi has softened and a few rounds are golden brown on the edges, 2-3 minutes. Transfer to a large bowl and continue to cook the remaining kohlrabi (not adding any extra oil). Remove from the heat and season with the salt; set aside.

To the large skillet, add the remaining 2 1/2 teaspoons of canola oil and return to medium-high heat. Add the shallots and cook until softened and light golden brown, 4 minutes. Add the garlic and cook until golden brown, 1 minute more. Season with a pinch of salt and add to the bowl of kohlrabi.

Return the skillet to medium-high heat and deglaze with the cream, cooking about 3 minutes. Add the kohlrabi leaves, toss with cream and cook for about 5 minutes until tender. Remove from the heat and stir in the kohlrabi mixture and lime juice. Adjust the seasoning to taste with salt.

Evenly sprinkle the peanuts over the kohlrabi mixture and top with the Parmesan. Transfer to the oven and bake until the cheese is melted, 5 to 8 minutes. Serve immediately. 

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