Seasoned Kholrabi Recipe

Prepare the kohlrabi

Trim both ends of the kohlrabi. Using a sharp knife or vegetable peeler, remove the tough outer skin until you reach the tender, pale flesh. Cut each kohlrabi into 1/2-inch (1–1.5 cm) thick rounds, then halve or quarter the rounds so you have evenly sized bite pieces (about 1-inch pieces). Pat dry with a paper towel.

Mince aromatics

Peel and finely mince the garlic and shallot. Strip the thyme leaves from their stems and roughly chop the parsley. Zest the lemon, then juice it and set both aside.

Sear kohlrabi

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and the butter. When the butter foams and begins to brown slightly (about 1 minute), add the kohlrabi pieces in a single layer (work in batches if necessary). Cook undisturbed for 3–4 minutes until the bottoms turn golden brown, then flip and cook another 2–3 minutes to brown the other side.

Add aromatics and spices

Push the kohlrabi to one side of the pan and add the remaining 1 tbs olive oil to the empty space. Add the minced shallot and garlic and cook for 30–45 seconds until fragrant (do not let brown). Stir in the smoked paprika, ground cumin, thyme leaves, sea salt, and black pepper so the spices coat the kohlrabi evenly.

Simmer to tender

Pour in 120 ml (1/2 cup) water and bring to a gentle simmer. Reduce heat to medium-low, cover the skillet, and let the kohlrabi steam for 6–8 minutes, or until a fork pierces pieces easily but they still hold shape. Check once halfway and stir gently to prevent sticking.

Finish and brighten

Uncover and increase heat to medium-high to evaporate excess liquid for 1–2 minutes, stirring. Remove from heat and stir in lemon zest, lemon juice, and chopped parsley. Taste and adjust seasoning with additional salt or pepper if needed.

Serve

Transfer the seasoned kohlrabi to a serving bowl. Scatter toasted sunflower seeds over the top if using for added crunch. Serve warm as a side dish or as part of a composed plate.