Creamy Dreamy Kohlrabi: A Lemon-Infused Delight
Kohlrabi, often overlooked in the vegetable aisle, is a nutritional powerhouse with a mild, slightly sweet flavor and a satisfying crisp texture. This versatile vegetable shines when prepared simply, allowing its delicate taste to take center stage. This recipe, Kohlrabi in Lemon Cream Sauce, is a testament to that simplicity, transforming humble kohlrabi into an elegant and comforting dish. The bright, zesty lemon complements the kohlrabi beautifully, while the creamy sauce adds a touch of richness that elevates the entire experience. Whether you’re a kohlrabi enthusiast or a curious newcomer, this recipe is sure to impress. Prepare to discover the delightful potential of this often-underappreciated vegetable!
What is Kohlrabi?
Before we dive into the recipe, let’s take a moment to appreciate kohlrabi. Belonging to the Brassica family (which also includes cabbage, broccoli, and kale), kohlrabi, sometimes called a German turnip, features a bulbous stem that grows above ground. Both the bulb and the leaves are edible. The bulb is typically pale green or purple, with a crisp, juicy interior reminiscent of a turnip or radish, but milder and sweeter. The leaves can be cooked similarly to spinach or kale. Kohlrabi is packed with vitamins, minerals, and fiber, making it a healthy and delicious addition to your diet.
Why You’ll Love This Recipe
This Kohlrabi in Lemon Cream Sauce recipe is a winner for several reasons:
* **Simple and Quick:** It requires minimal ingredients and comes together in under 30 minutes.
* **Flavorful:** The lemon cream sauce perfectly complements the kohlrabi’s natural sweetness.
* **Versatile:** It can be served as a side dish, a light lunch, or even a vegetarian main course.
* **Healthy:** Kohlrabi is a nutritional powerhouse, and this recipe highlights its goodness without adding excessive fat or calories.
* **Elegant:** The creamy sauce and bright flavors make it feel special enough for a dinner party.
Ingredients You’ll Need
Here’s what you’ll need to create this culinary masterpiece:
* **Kohlrabi:** 2 medium kohlrabi bulbs, peeled and cut into matchsticks or small cubes.
* **Butter:** 2 tablespoons, unsalted.
* **Shallot:** 1 medium shallot, finely minced.
* **Garlic:** 2 cloves, minced.
* **Dry White Wine:** 1/4 cup (optional, but adds depth of flavor). Chicken broth can be substituted.
* **Heavy Cream:** 1 cup.
* **Lemon Juice:** 2 tablespoons, fresh.
* **Lemon Zest:** 1 teaspoon, from an organic lemon.
* **Fresh Parsley:** 2 tablespoons, chopped.
* **Salt and Black Pepper:** To taste.
* **Optional:** Pinch of nutmeg, red pepper flakes for a touch of heat
Equipment You’ll Need
* Cutting board
* Sharp knife
* Vegetable peeler
* Large skillet or sauté pan
* Measuring cups and spoons
* Zester
* Lemon juicer
Step-by-Step Instructions
Now, let’s get cooking! Follow these easy steps to create your own Kohlrabi in Lemon Cream Sauce:
**1. Prepare the Kohlrabi:**
* Wash the kohlrabi bulbs thoroughly.
* Peel the outer layer of the kohlrabi using a vegetable peeler or a sharp knife. The outer layer can be tough, so make sure to remove it completely.
* Cut the peeled kohlrabi into matchsticks or small cubes, depending on your preference. Matchsticks will cook slightly faster.
**2. Sauté the Aromatics:**
* Melt the butter in a large skillet or sauté pan over medium heat.
* Add the minced shallot and cook until softened and translucent, about 3-4 minutes. Be careful not to brown the shallot.
* Add the minced garlic and cook for another minute, until fragrant. Again, avoid browning the garlic, as it can become bitter.
**3. Deglaze the Pan (Optional):**
* If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. This adds a lot of flavor to the sauce. Let the wine reduce slightly, about 1-2 minutes, until the alcohol evaporates.
* If not using wine, skip this step.
**4. Cook the Kohlrabi:**
* Add the prepared kohlrabi to the skillet and cook, stirring occasionally, until it’s tender-crisp, about 5-7 minutes. The cooking time will depend on the size of the kohlrabi pieces. You want the kohlrabi to be cooked through but still retain a bit of bite.
**5. Make the Lemon Cream Sauce:**
* Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and let the sauce simmer for 3-5 minutes, until it thickens slightly. Stir occasionally to prevent scorching.
* Stir in the lemon juice, lemon zest, chopped parsley, salt, and black pepper. Add a pinch of nutmeg and/or red pepper flakes, if desired, for extra flavor.
* Taste and adjust the seasoning as needed. You may want to add more lemon juice for extra tang or more salt and pepper to enhance the flavors.
**6. Serve:**
* Serve the Kohlrabi in Lemon Cream Sauce immediately, garnished with extra fresh parsley and a drizzle of olive oil (optional).
Tips and Variations
* **Kohlrabi Leaves:** Don’t discard the kohlrabi leaves! They can be cooked like spinach or kale and added to the dish for extra nutrients and flavor. Simply chop them and add them to the skillet along with the kohlrabi bulbs.
* **Other Vegetables:** Feel free to add other vegetables to this dish. Carrots, peas, or asparagus would all be delicious additions. Add them to the skillet along with the kohlrabi and cook until tender-crisp.
* **Protein:** For a more substantial meal, add some cooked chicken, shrimp, or tofu to the dish.
* **Cheese:** A sprinkle of grated Parmesan cheese or Pecorino Romano cheese would add a salty, savory element to the dish.
* **Herbs:** Experiment with different herbs. Dill, chives, or tarragon would all be delicious alternatives to parsley.
* **Vegan Option:** Substitute the butter with olive oil or vegan butter and the heavy cream with coconut cream or cashew cream for a vegan version of this recipe.
* **Spice it up**: A pinch of red pepper flakes or a dash of your favorite hot sauce can add a delightful kick.
Serving Suggestions
This Kohlrabi in Lemon Cream Sauce is incredibly versatile and can be served in many ways:
* **Side Dish:** Serve it as a side dish alongside roasted chicken, grilled fish, or steak.
* **Light Lunch:** Enjoy it as a light lunch with a side salad and some crusty bread.
* **Vegetarian Main Course:** Serve it over pasta, rice, or quinoa for a satisfying vegetarian main course.
* **Appetizer:** Serve it as an appetizer on toasted baguette slices or crackers.
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in the microwave. The sauce may thicken upon refrigeration, so you may need to add a splash of milk or cream to thin it out before reheating.
Nutritional Information (Approximate)
*Note: Nutritional information is an estimate and may vary depending on specific ingredients and serving sizes.*
* Calories: 250-300 per serving
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 70-80mg
* Sodium: 200-300mg
* Carbohydrates: 10-15g
* Fiber: 3-5g
* Protein: 3-5g
Health Benefits of Kohlrabi
Kohlrabi offers several health benefits:
* **Rich in Vitamins:** It’s a good source of vitamin C, which is important for immune function and collagen production. It also contains vitamin B6, which plays a role in energy metabolism and brain health.
* **High in Fiber:** Kohlrabi is a good source of dietary fiber, which promotes digestive health and helps regulate blood sugar levels.
* **Good Source of Minerals:** It contains potassium, which helps regulate blood pressure, and manganese, which is important for bone health and antioxidant function.
* **Antioxidant Properties:** Kohlrabi contains antioxidants that help protect against cell damage caused by free radicals.
* **May Support Weight Management:** Its high fiber content can help you feel full and satisfied, which may aid in weight management.
Frequently Asked Questions (FAQs)
**Q: Where can I find kohlrabi?**
A: Kohlrabi is typically available at farmers’ markets and grocery stores, especially during the fall and winter months. Look for bulbs that are firm and heavy for their size.
**Q: Can I use frozen kohlrabi?**
A: While fresh kohlrabi is preferred, you can use frozen kohlrabi in a pinch. Just be sure to thaw it completely and drain off any excess water before adding it to the recipe.
**Q: Can I make this recipe ahead of time?**
A: The sauce is best served immediately, but you can prepare the kohlrabi ahead of time. Simply peel and cut the kohlrabi and store it in an airtight container in the refrigerator until ready to use. You can also sauté the shallots and garlic ahead of time and store them in the refrigerator.
**Q: What other vegetables can I substitute for kohlrabi?**
A: If you can’t find kohlrabi, you can substitute it with turnips, radishes, or broccoli stems. Keep in mind that these vegetables have slightly different flavors and textures.
**Q: How do I know when the kohlrabi is cooked?**
A: The kohlrabi should be tender-crisp, meaning it’s cooked through but still has a bit of bite. You can test this by piercing a piece of kohlrabi with a fork.
Final Thoughts
This Kohlrabi in Lemon Cream Sauce recipe is a delightful way to showcase the unique flavor and texture of this underappreciated vegetable. The bright, zesty lemon perfectly complements the kohlrabi’s mild sweetness, while the creamy sauce adds a touch of richness and elegance. Whether you’re a seasoned cook or a kitchen novice, this recipe is easy to follow and sure to impress. So, the next time you see kohlrabi at the market, don’t hesitate to give it a try. You might just discover your new favorite vegetable!
Enjoy your creamy, dreamy kohlrabi!