Kohlrabi Parmesan

Submitted by J. Hinds

"I recieved a Kohlrabi bulb in my weekly vegetable delivery and had no idea what to do with it. I found this recipe and now know the next time I recieve one I'll be making it again. It's a great side-dish where the kohlrabi is shredded and sauteed, along with sweet bell peppers and carrots. Grated Parmesan or Romano cheese, and a little fresh thyme is stirred in at the end."

 

• Ready In: 22mins
• Ingredients: 10
• Serves: 4

ingredients

• 3 tablespoons butter or 3 tablespoons margarine
• 4 small kohlrabi, peeled and coarsely shredded (about 1 pound)
• 1 medium sweet red pepper, chopped (3/4 cup)
• 1 medium carrot, coarsely shredded (1/2 cup)
• 1⁄2 cup parmesan cheese or 1/2 cup romano cheese, grated
• 2 teaspoons fresh thyme or 1/2 teaspoon dried thyme, crushed
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon cracked black pepper
• parmesan cheese (optional) or romano cheese, grated (optional)
• fresh thyme (optional)

directions

1. In a large skillet melt margarine or butter. Stir in shredded kohlrabi, chopped red or green sweet pepper, and shredded carrot. Cook and stir for 4 to 5 minutes or until vegetables are crisp-tender.
2. Stir in the 1/2 cup Parmesan or Romano cheese, thyme, salt, and pepper.
3. Sprinkle with additional Parmesan or Romano cheese, if desired. Garnish with fresh thyme.

Reviews

[Sydney Mike]

Made this pretty much as given, although I wasn't sure if I should be using the 1/2 cup of Parmesan cheese (as given in the ingredient list) or the 1/4 cup as indicated in the preparation steps! My other half would have liked the 1/2 cup, I'm sure, but I opted for the 1/4 cup! Enjoyed the vegetable combo ~ Different, but nicely so! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]