Saturday, July 21, 2018

Kolhrabi & Brussels Sprouts

Twice prepared kohlrabi and Brussels sprouts accompanied leftover gnocchi

Kohlrabi-- in the family of radishes tasting similar to a turnip-- is probably bound to be a grocery list staple from now on. I find it an enjoyable, tender meal component.
As I have stated from the previous post, it was a great learning experience to work with an unfamiliar ingredient. From what I have discovered, one can even prepare a raw salad-- a kohlrabi slaw of some sort. That will be the next step after having kohlrabi cream sauce and pan seared kohlrabi paired with Brussels sprouts.

Kohlrabi Brussels Sprouts Ingredients and Preparation

2 cup water
1 kohlrabi, peeled and chopped
1 1/2 cup frozen petite Brussels sprouts
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon cumin
1 teaspoon garlic powder
1/4 teaspoon black pepper

Bring kohlrabi and Brussels sprouts to boil, making sure both are tender before turning off heat and draining.
In a skillet, warm up olive oil. Stir in kohlrabi, Brussels sprouts, salt, cumin, garlic powder, and black pepper.

Sizzling action. Cook for 7-8 minutes.

Serve as a side dish.

Bon Appetite.


  1. I had a coworker who would just thinly slice the kohlrabi and drizzle it with a little red wine vinegar and eat it raw. She let me try some and it was really delicious. It had that great radish like crunch! That was my first time trying it. I'll have to try it cooked now!

    1. That sounds utterly delicious!!! I'll have to try it raw myself. Thank you for sharing!