Pan-Fried Kohlrabi: Butter, Garlic and Fresh Herbs
A forgotten vegetable that deserves a place on your table.
- Prep time: 15 minutes
- Cook time: 10 minutes
Kohlrabi, that funny-looking vegetable that seems a bit alien with its green antennae, hides a sweet and crunchy flesh that lends itself wonderfully to quick pan-frying. With a bit of butter, garlic and a touch of cream, it becomes a melt-in-your-mouth savory side dish that will make you forget about the same old potatoes.
Ingredients
-
butter
-
crème fraîche
-
clove of garlic
-
kohlrabi
-
lemon juice
-
olive oil
-
onions
-
flat-leaf parsley
-
salt and pepper
freshly ground
Recipe steps
Prepare the kohlrabi
Peel the thick skin of the kohlrabi using a knife or a sturdy vegetable peeler. Coarsely grate them using a mandoline or a box grater with large holes.
Sauté the aromatics
In a large skillet, heat the butter and olive oil over medium heat. Add the sliced onion and finely chopped garlic, then sauté for 2 minutes until they become translucent.
Cook the kohlrabi
Add the grated kohlrabi to the skillet and stir-fry, stirring regularly for 5 to 7 minutes. The kohlrabi should remain slightly crunchy while being tender.
Season and serve
Drizzle with lemon juice, sprinkle with chopped parsley (or dill), and season with salt and pepper to taste. Stir in the light sour cream, mix gently and serve hot.
Tips and variations
- No cream? A bit of cream cheese will work just as well.
- For a more indulgent version, add smoked bacon bits when sautéing the onion.
- You can swap the parsley for chives or tarragon to mix up the flavors.
Anti-waste tips
Don’t throw away the kohlrabi leaves!
If they’re nice and fresh, you can:
- Sauté them like spinach with a bit of garlic
- Add them to a soup or broth
- Blend them into an original pesto with walnuts and parmesan
