Elegant Braised Kohlrabi
Elevate your vegetable side dish game with this Elegant Braised Kohlrabi recipe—a deliciously creamy and aromatic preparation that transforms this humble root vegetable into a true star of the table. Tender slices of kohlrabi are caramelized in a blend of butter and olive oil, then gently braised in a savory vegetable broth infused with garlic and fresh thyme. A luxurious touch of heavy cream and a bright splash of lemon juice create an irresistibly velvety sauce that coats every bite with rich flavor. Perfectly finished with fresh parsley for a burst of freshness, this dish comes together in just 40 minutes, making it an ideal choice for both weeknight dinners and special occasions. Serve warm as an elegant side or enjoy it as a light vegetarian main course—either way, it’s bound to impress!
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Recipe Information
Ingredients
- 3 medium bulbs kohlrabi
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 cup vegetable broth
- 0.25 cup heavy cream
- 4 sprigs fresh thyme
- 1 tablespoon lemon juice
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Peel the kohlrabi to remove the tough outer layer, then cut into wedges or 1/2-inch thick slices, depending on preference.
In a large skillet or sauté pan over medium heat, melt the butter together with the olive oil.
Add the peeled and minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Place the kohlrabi slices in the pan in a single layer. Cook for 3-4 minutes on each side until lightly golden.
Pour in the vegetable broth and add the thyme sprigs. Bring the mixture to a simmer.
Reduce the heat to low, cover the pan, and let the kohlrabi braise for 20-25 minutes, or until it becomes tender when pierced with a fork.
Remove the lid and stir in the heavy cream and lemon juice. Season with sea salt and black pepper to taste.
Let the sauce cook down slightly, about 2-3 minutes, until it thickens to a silky consistency.
Discard the thyme sprigs and transfer the kohlrabi to a serving dish. Drizzle the remaining sauce over the top.
Garnish with chopped parsley and serve warm.
Nutrition Facts
Calories |
752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1841 mg | 80% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 14.8 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2079 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
