Creamy Kohlrabi with Quinoa
Kohlrabi is not commonly used in the US, yet it is often abundant in farmers markets in the late summer. The bulb, stems and leaves are all edible and equally delicious. This recipe offers richness through the addition of cream and a hint of truffle oil for a summer indulgence well worth the splurge.
Makes
Serving size
Ingredients
⅔ cup quinoa, rinsed
2 small (472 grams) purple or green kohlrabi, with leaves intact
2 tablespoons butter, unsalted
1 medium (150 grams) onion, thinly sliced
½ cup water
2 tablespoons fresh sage, finely chopped
1 teaspoon ground nutmeg
½ cup heavy cream
¼ teaspoon black pepper, freshly ground
¼ teaspoon sea salt
¼ cup pecans, toasted and roughly chopped
2 teaspoons truffle oil (optional, not included in the nutrient analysis)
Instructions
- Prepare quinoa according to package directions. Set aside.
- Remove the leaves from the kohlrabi. Roughly chop the leaves and set aside.
- Cut the kohlrabi into 1-inch cubes.
- Melt the butter in a large skillet over medium-high heat.
- Add the cubed kohlrabi and sliced onion.
- Cook over medium-low heat for about 10 to 12 minutes, stirring occasionally until the kohlrabi browns and the onions caramelize.
- Add ½ cup of water to the skillet and cover. Steam over medium-high heat for about 5 minutes until kohlrabi is tender.
- Add the chopped kohlrabi greens, and cook for another 3 to 4 minutes, until the greens wilt.
- Reduce heat to medium-low and stir in the sage, nutmeg, heavy cream, black pepper and salt.
- Cook until the liquid thickens, about 2 minutes (add 2 tablespoons of water to loosen the sauce, if needed or desired).
- Add the chopped pecans and truffle oil, if using. Stir to thoroughly combine.
- Serve over a bed of quinoa.
Cooking Tip
You may serve the creamed kohlrabi over another grain of choice, such as bulgur or rice. Please note that this would change the nutrition content of the meal.
Recipe Contributed by FamilyCook Productions
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