Description
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
Units
Scale
- 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.
Notes
Taste of Kohlrabi:
Kohlrabi can taste different depending on its size. Be sure to grab ones on the smaller size, as they’ll have more flavor and be more tender. Larger ones often taste peppery. In general, it tastes similar to broccoli stems, but with a little more bitterness/pepperiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: side dish
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 2/3 cup
- Calories: 97
- Fat: 6 grams
- Carbohydrates: 11 g
- Fiber: 6 grams
- Protein: 4 grams