The snow has melted, the sun is shining, we have temperatures above 50 degrees, and Spring arrives tomorrow! Restaurant menus will change and provider lighter, vibrant, seasonal fare. This is my last featured winter dish that provides warmth, comfort, and is savory on the taste buds.
A few weeks ago I went to a restaurant that featured Kohlrabi in an appetizer as I mentioned in my post about Kohlrabi being in season. I wasn’t enthralled with the kohlrabi in the dish that I had – it didn’t have a distinct flavor of it’s own. Nonetheless, I was intrigued by this purple creature so I rolled my sleeves up and got to work.
Let me be clear, the Kohlrabi is not the star of this dish. I paired Kohlrabi with its sibling from the Brassica family, Brussels Sprouts, and it is the standout. Both very dense vegetables, I started out sautéing the kohlrabi first because I was unfamiliar with its cooking preparation and wanted to make sure they were tender by the time I completed the dish.
I kept the seasoning flavors very light with using mild onions and mild herbs to contrast with my wet ingredient, balsamic vinegar.
Kohlrabi soaked up the flavors very well and it turned out as a lovely side dish with wonderful flavors but in my opinion, the kohlrabi could never stand alone. The Brassica family of vegetables is just great all around and I reminded myself that this combination was giving me lots of Vitamin C, phytochemicals that help protect you from cancer, and many other vitamins and minerals.
I bid farewell to the winter vegetables and look forward to spring fare!
Feed the wellness in you!
- 1-12 oz bag Brussels sprouts
- 2 Kohlrabi
- 2 tbl olive oil
- 1 large shallot
- 1/8 c red pepper
- 1/8 c parsley
- 1/8 c scallion
- 1/8 c celery
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 tbl dill weed
- 1/4 c balsamic vinegar
- Peel, wash and cut up your kohlrabi into small chunks.
- In a pan saute your shallots, celery and red peppers for 4-5 minutes on medium heat.
- Add the kohlrabi and saute for 5 minutes on medium heat then turn to low and cover for 10 minutes.
- Wash and chop your Brussels sprouts in halves.
- Add to the pan with Kohlrabi.
- Add the remaining ingredients and cook for 20 minutes on a medium heat. Do not cover.
- Stir periodically so it does not stick to the pan and all the ingredients are blended well.