Have you ever encountered a vegetable that looks like a cross between a cabbage and a turnip? Meet kohlrabi, the delicious and oftentimes overlooked cousin of cabbage, boasting a mild, sweet flavor and a crisp, crunchy texture. Today, we're exploring a delightful way to prepare this versatile brassica: kohlrabi with garlic sauce.
Kohlrabi, with its alien-like appearance and unfortunate name (which translates to "cabbage turnip" in German), can be a bit intimidating. But don't let its unusual exterior fool you. Beneath its fibrous skin lies a tender, juicy pulp that's begging to be discovered. And what better way to showcase its unique taste than with a velvety garlic sauce? Let's dive into this tantalizing combination.
Preparing Kohlrabi
Before we jump into our garlic sauce, let's discuss how to prepare kohlrabi. Despite its sturdy exterior, preparing kohlrabi is a breeze. Here's a simple step-by-step guide:
1. Trim the leafy greens from the kohlrabi, setting them aside for another use. Many recipes discard the leaves, but they're quite nutritious and can be used in salads, soups, or stir-fries.
2. Peel the kohlrabi using a vegetable peeler or paring knife. The skin is tough and can be bitter, so it's best to remove it entirely.
3. Cut the kohlrabi into your desired shape.kubses, wedges, or rounds are all good options. For our garlic sauce dish, thin rounds or wedges work best.
Roasting Kohlrabi
Roasting is an excellent method for bringing out kohlrabi's natural sweetness. Here's how to do it:
1. Toss the kohlrabi pieces with olive oil, salt, and pepper.
2. Spread them out on a baking sheet lined with parchment paper.
3. Roast at 400°F (200°C) for 20-25 minutes, or until the edges are golden brown and the kohlrabi is tender.
Boiling Kohlrabi
Boiling is another simple method for cooking kohlrabi. It's quick and easy, with less flavor development compared to roasting:
1. Bring a large pot of salted water to a boil.
2. Add the kohlrabi pieces and cook until tender, about 10-15 minutes.
3. Drain and set aside until ready to use.
Garlic Sauce for Kohlrabi
Now that we've discussed how to prep and cook kohlrabi, let's talk about the star of our dish: garlic sauce. This sauce is rich, creamy, and packed with flavor, making it the perfect complement to our mild-mannered veggie.
The key to a good garlic sauce is to cooking the garlic low and slow, coaxing out its sweetness and mellowing its bite. Here's a simple recipe to get you started:
Ingredients
- 4 cloves garlic, minced
- 1/2 cup (120ml) heavy cream
- 2 tbsp (30ml) olive oil
- Salt and pepper, to taste
- 1 tbsp (15ml) chopped fresh parsley or chives, for garnish (optional)
Instructions
- Heat the olive oil in a small saucepan over low heat.
- Add the minced garlic and cook, stirring occasionally, until softened and slightly golden, about 5-7 minutes.
- Add the heavy cream to the saucepan. Stir to combine with the garlic oil.
- Bring the mixture to a simmer, then reduce the heat to low. Let it cook for a few more minutes, until the sauce has thickened slightly.
- Season with salt and pepper to taste.
- Pour the sauce over your cooked kohlrabi and garnish with chopped parsley or chives, if desired.
And there you have it! Kohlrabi with garlic sauce, a surprisingly delicious and easy-to-make side dish or light main course. Embrace the peculiar and give this unique vegetable a chance. You might just find your new favorite brassica.
Now that you've mastered kohlrabi with garlic sauce, why not explore other exciting ways to prepare this versatile vegetable? Try pickling it, adding it to soups, or serves it raw in a crunchy salad. The possibilities are endless. Happy cooking!