Lightly Cooked Kohlrabi Noodles
Source: Rachel Bolden-Kramer, My Food Stamps Cookbook
This recipe was demonstrated at the Foodwise Classroom on March 19, 2022.
2 to 4 kohlrabi bulbs
1 tablespoon olive oil
1 small onion, diced
2 stalks green garlic, finely chopped
¼ cup sun-dried tomatoes
1 cup cauliflower, romanesco, or broccoli, chopped
4 to 6 Lacinato or Dino kale leaves, thick stems removed, chiffonade
1 cup sliced shitake or any other type of mushrooms
1 tablespoon tamari or soy sauce
¼ teaspoon of liquid smoke
Seasonal herbs, such as thyme and tarragon
Salt and pepper, to taste
2 tablespoons nutritional yeast
Lemon juice to taste (optional)
Edible flowers, for garnish
Chop off both ends of the kohlrabi and peel off the thick outer skin. Use the spiralizer as directed or use a veggie peeler to make thick flat noodles.
Heat the oil in the skillet. Cook the onion and green garlic with a pinch of salt until soft, then add the sun dried tomatoes, cauliflower, and kale chiffonade and sauté for five minutes.
Remove cauliflower veggie mix from pan.
In the same skillet, add oil to pan. Add sliced mushroom and sauté until mushrooms release liquid and shrink. Add in tamari or soy sauce and liquid smoke. Sauté until all liquid is absorbed by the mushrooms.
Add the kohlrabi, pinches of your desired fresh herbs, and additional salt and pepper to taste. Continue to sauté for another 2 to 3 minutes. Do not overcook the kohlrabi. Add the cauliflower veggie mix back into the pan.
Remove from heat and toss with nutritional yeast and a splash of lemon juice.
Serve immediately while warm. Any leftovers can be refrigerated and enjoyed as a cold salad.
Photo by Dallis Willard.