I know what you’re thinking. Sautéed shredded kohlrabi? With cheese? Trust me, when we saw this recipe in Farm Fresh and Fast, we felt the same way too. Confused, but intrigued. Kohlrabi is wonderful but it’s also very brassica-y (think cabbage and broccoli); we weren’t sure if it was going to fly. But we shredded it up, tossed in some butter and left it to sautée while we ate lunch (just in case it was terrible we still had something to eat). And wouldn’t you know…it was delicious. The long sautée sweetens it considerably and mellows the cabbage-y flavor, and the butter and cheese–yum. The really awesome thing about this dish is it’s wonderful on it’s own, but it would also be great with macaroni and cheese…or on a burger…or in salad…it’s just that good.
1 tablespoon unsalted butter
2 kohlrabi (approx. 3/4 pound), peeled and shredded
3-4 tablespoons grated Parmesan or Pecorino Romano cheese
Salt and pepper to taste
1. Melt the butter in a skillet over medium-high heat.
2. Add kohlrabi and cook, stirring frequently, until the moisture evaporates and kohlrabi starts to brown.
3. Add cheese, salt and pepper, continuing to stir and cook until cheese melts. Serves 2-4.