Try something different with this tasty side dish. It’s a great dish to introduce the family to kohlrabi.
Number of servings: 4
Serving Size: 1/4 of prepared recipe
4 medium kohlrabies (about 1 1/2 pounds without leaves, 2 pounds with leaves)
2 teaspoons olive or canola oil
1 teaspoon fresh ginger, minced or 1/4 teaspoon powdered ginger
2 tablespoons shallot or onion, chopped
1/8 teaspoon salt
1/8 teaspoon pepper
Time needed: 20 minutes preparation; 8 minutes cook time
- Remove kohlrabi leaves if present and save for another use.
- Peel kohlrabi globes and shred or julienne/cut into short, thin strips.
- Heat oil in a large skillet over medium heat.
- Toss kohlrabi with ginger and shallots and heat until tender-crisp, 3-5 minutes.
- Sprinkle with salt and pepper and serve hot.
|Total Fat:||2 g|
|Saturated Fat:||0.3 g|
|Total Carbohydrate:||11 g|
|Dietary Fiber:||6 g|
|Total Sugar:||5 g|
Allergens: None noted
Tips and variations
This is a great dish to introduce children and adults to kohlrabi. Experimenting with new vegetables brings a fun experience to the dinner table.
You can swap in turnips, celeriac, or winter radishes for all or part of the kohlrabies.
Leftover kohlrabi saute is great added to soups or grain salads.
This recipe was developed by University of Minnesota Extension Center for Family Development staff.
Grilled vegetable skewers — Grill up a batch of healthy vegetable skewers. They are delicious any time of year.Easy kale with bacon — Saute kale in bacon grease for a delicious side dish. It will get even those who don’t typically like green vegetables to eat their greens!