I am so excited to see what you think of this simple-as-can-be Kohlrabi recipe. It’s peeled and diced and then sautéed in butter with garlic and sage and sprinkled with pistachios. It’s low-carb and under 100 calories per serving!
If you have yet to discover Kohlrabi, I have the perfect gateway recipe for you today!
Sometimes simple is best when it comes to cooking vegetables. In the case of kohlrabi, the crunchy sweetness really can be lost if it’s covered up with too much fuss. I love the way the nutty garlicky butter just highlights the natural flavors in this vegetable side dish.
Equipment for this Kohlrabi Recipe
- a sharp knife
- a cutting board
- a skillet with a lid
- and something to stir with
That’s it! No fancy equipment- no plugging anything into the wall. No extra dishes. Nada!
And technically you could whittle that list down even more if you chose to stir with the knife, but that gives me the heebeejeebies just thinking about it, and then there’s the whole Stir with a Knife Stir with Strife thing. (What does that even mean?!! Vi used to say that to us. ) I digress.
Ingredients for this Kohlrabi Recipe
- Butter
- Garlic
- Kohlrabi
- kosher salt
- pepper
- water
- sage
- pistachios (or if you prefer another nut- substitute that by all means)
I intently kept the ingredients and method for this recipe super basic because I know a lot of you are probably unfamiliar with kohlrabi and the idea of any involved cooking technique or unusual ingredient may make this recipe seem less doable. And I want you to make it. Because kohlrabi is so under-appreciated. It is really healthy and and it is an awesome storing vegetable.
As I said if you don’t love pistachios, feel free to use another nut (or seed) and if you don’t like sage- try another herb such as thyme (I’d use about 1 1/2 teaspoon chopped fresh thyme since thyme is more potent than sage.) If you don’t like garlic… well then we can’t be friends. 😉
I think this will be the gateway recipe to kohlrabi appreciation!
MORE KOHLRABI RECIPES
Kohlrabi Bistro Salad with Poached Egg and Bacon
Kohlrabi and Fennel Slaw with Blue Cheese and Walnut
Kohlrabi Salad with Cilantro and Lime from Feasting At Home
Crispy Apple and Kohlrabi Salad from Cookie and Katie
Roasted Potato and Kohlrabi Salad from Sweet Phi
And don’t miss my ULTIMATE GUIDE TO KOHLRABI to learn more about how to grow it, how to store it and how to prepare it.
I am so excited to see what you think of this simple-as-can-be Kohlrabi recipe. It's peeled and diced and then sautéed in butter with garlic and sage and sprinkled with pistachios.
Ingredients
- 2 tablespoons unsalted butter
- 1 clove garlic, minced
- 2 pounds kohlrabi, peeled and cut into 3/4-inch cubes (about 5 cups cubes)
- 1 teaspoon coarse kosher salt
- Freshly ground black or white pepper to taste
- 2 tablespoons water, or more as needed
- 1 tablespoon chopped fresh sage
- 3 tablespoons chopped salted roasted pistachios
Instructions
- Melt butter in a large skillet over medium-high heat. Add garlic, kohlrabi, salt and pepper and cook, stirring often until the garlic starts to brown, 3 to 4 minutes.
- Add water, cover and allow to steam. Cook removing lid occasionally to stir the kohlrabi and adding water as necessary until the kohlrabi is crisp tender, 8 to 10 minutes longer.
- Remove lid, stir in sage and cook, stirring until the sage is fragrant, 1 to 2 minutes. Remove from the heat and sprinkle pistachios over top. Serve hot.
I love this combination of ingredients! Your photos are absolutely gorgeous. I would love to make this.
Thank you so much Brandi. That is so sweet of you.
Such a wonderful use for kohlrabi! This looks like an incredibly flavored side dish for the holiday season and so unique too. I don’t come across kohlrabi recipes nearly enough.
Kohlrabi is one of those veggies, that looks so odd at the market, but once you cut into it, and peel away the skin, it is just delicious!
I can’t believe it’s been years since I ate a kohlrabi!Would have never thought of pairing it with pistachios and sage but I love the idea!
The sweetness of the kohlrabi really came through. I was so pleased with the way it came out. So thank you. I really appreciate it!
How is it I have lived to the age of 55 without knowing about kohlrabi!? Now I have to try it!
For sure! I was introduced to it through our CSA Farm Share. Otherwise, I may have passed it by too. If you’ve ever peeled and eaten broccoli stems, it’s a lot like that.
The colour of purple kohlrabi just makes me happy. Love the pairing with pistachio and sage, Katie.
I was so thrilled to find it the day I was taking these photos. The green kohlrabi is just as yummy, but not nearly as beautiful!
I don’t think I’ve ever cooked with kohlrabi but this looks so good I need to change that.
Oh, good! I hope I inspired you Ayngelina. That is music to my ears!
Hi…Kaite ! ohh nice this is one the best recipe till now. this looks sooo yummy & delicious. i will trying to making this recipe…! Thanks for sharing…!
I have always used kohlrabi raw, but just recently threw a leftover bulb in with other veggies I was roasting, and it was nice. This sounds like a very good way to have a different vegetable for dinner.