I know this sounds nutty, but this recipe transforms the kohlrabi and makes them taste like brussels sprouts. I guess it makes sense since both veggies are in the brassica family. When Brad made these we were delighted at the outcome. That night we ate four whole kohlrabi!! So if you've got a crisper filled with kohlrabi, I recommend that you give this recipe a shot. We made two versions: one with butter and one with olive oil and both were fantastic. We heard this recipe when we were listening to The Splendid Table last week. It's a Mario Batali recipe for Pan Roasted Turnips, but we substituted kohlrabi instead and we're so glad we did.
- 4 tablespoons unsalted butter (or olive oil)
- 2 kohlrabi, peeled and cut into 1/2-1 inch cubes (try the original recipe using turnips!)
- Salt and freshly ground black pepper
- 2 tablespoons poppy seeds
- 1 tablespoon paprika
- 1/4 cup red wine vinegar
1. In a 10- to 12-inch sauté pan, heat the butter (or olive oil) over medium-high heat until it melts and begins to brown.
2. Add the kohlrabi, season with salt and pepper, and toss to coat well.
3. Add the poppy seeds and sauté until the turnips are light golden brown, 8 to 9 minutes.
4. Add the paprika, tossing to coat.
5. Add the vinegar, bring to a boil, and cook until it has evaporated. Serve hot.