Kohlrabi Parmesan is a quick recipe to make and an easy (and tasty) answer to a common CSA share question, “What will I do with this kohlrabi?”
Last year when I first encountered kohlrabi in my CSA share, I was perplexed. I hadn’t recalled ever seeing kohlrabi recipes in the dozens of food and cooking blogs and websites I regularly read. So I went hunting. Of all places, I found this recipe on the Better Homes & Gardens website.
Since then, this recipe has become my go-to for kohlrabi. I play around with it. I added scallions to the original recipe. You could definitely add garlic. Use whatever herbs you like – I’ve used basil in the past.
Don’t throw out the kohlrabi greens. Sauté them like you would any other greens. I usually combine them with the CSA greens I have in the refrigerator – turnip, beet or radish.
You can also peel and slice kohlrabi into ‘fries,’ toss them with olive oil, salt, black pepper and spices, and bake them on a sheet pan like you would potatoes or sweet potatoes.
Check out my other sautéed kohrabi recipe–Kohlrabi & Friends Sauté.
You’ll need a skillet, that’s it.
3 tablespoons butter or olive oil
4 kohlrabies (about 1 pound), peeled and coarsely shredded (3 cups) – make sure you peel both the outer and inner tough layers (peel twice)
1 red bell pepper, chopped (3/4 cup)
1 carrot, coarsely shredded (1/2 cup)
2 scallions, chopped
1/4 cup grated Parmesan or Romano cheese
2 teaspoons fresh thyme or 1/2 teaspoon dried thyme (or basil)
1/8 teaspoon salt
1/8 teaspoon black pepper
Grated Parmesan or Romano cheese (optional)
In a skillet melt butter or heat oil. Stir in shredded kohlrabi, bell pepper, carrot and scallions. Cook and stir for 4 to 5 minutes or until vegetables are crisp-tender.
Stir in the cheese, thyme, salt and pepper. Sprinkle with additional cheese, if desired.
Recipe adapted from Kohlrabi Parmesan, Better Homes & Gardens
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