Kohlrabi Noodles with Brown Sage Butter
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serving Size: This recipe serves 2 people
Ingredients
1 kohlrabi bulb - green or purple
4 tbsp butter - divided (vegans can substitute with vegan butter)
20 to 30 sage leaves - chopped and divided, ~ 1/4 cup (substitute with parsley or any Italian herb)
1/4 cup pine nuts (substitute with walnuts)
Sea salt - to taste; omit if using salted butter
Black pepper - to taste
Instructions
Prepare the kohlrabi by peeling the bulb and running it through a spiralizer. Use your knife or kitchen scissors to cut the noodles into shorter pieces (the long ones can be hard to eat all at once!).
In a large skillet over medium heat, add half of the butter and sage and let it melt for 1-2 minutes. Add the kohlrabi noodles (it will look like a lot at first before they cook down) and let them cook for 10-15 minutes, stirring occasionally until they reach your desired tenderness.
In a separate skillet, toast the pine nuts over medium heat until fragrant (~2-4 minutes). Remove them from the skillet and reserve for later. In the same skillet that you used for the pine nuts, heat the second half of the butter and sage over medium heat until the butter shimmers and turns slightly brown.
When the kohlrabi noodles are finishing cooking, drizzle them with the sage brown butter. Transfer to two plates and top with the pine nuts, salt and pepper, and more sage if desired. Enjoy!
Notes
Serve on the side of chicken, fish, or pork tenderloin, or add lentils for a vegetarian option.
Nutrition
Serving: 1serving | Calories: 355kcal | Carbohydrates: 9g | Protein: 4g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 61mg | Sodium: 219mg | Potassium: 414mg | Fiber: 4g | Sugar: 3g | Vitamin A: 737IU | Vitamin C: 47mg | Calcium: 103mg | Iron: 3mg
How to make Kohlrabi Noodles
In order to prepare kohlrabi to resemble “noodles,” you need a spiralizer. And before you run a bulb of kohlrabi through the spiralizer, you need to trim and peel it with a swivel peeler. Kohlrabi skin is edible, but it doesn’t lend itself to making good noodles.
You can use either green or purple kohlrabi to make the noodles. They taste very similar in my opinion. So, the recipe should turn out just fine regardless of which one you choose.
Cooking Kohlrabi Noodles
The best way to cook kohlrabi noodles is in a large skillet. You’ll find that a single kohlrabi bulb makes a TON of noodles, but that they will cook down.
For this recipe, put half of the butter in the skillet with half of the chopped sage for it to melt down before adding the noodles. Let them cook for 10-15 minutes or until they get to your desired level of tenderness.
While that’s happening, toast the pine nuts in a separate skillet until fragrant, and remove them from heat immediately (you don’t want them to burn!). About 5 minutes before your noodles are finished, add the rest of the butter and sage to the same skillet you used for the pine nuts.
Let the sauce melt down until it shimmers and turns slightly brown (over medium heat). Drizzle the cooked kohlrabi with the sage brown butter sauce. Transfer to a plate and top with pine nuts and more sage.
What to serve with Kohlrabi Noodles
To serve this dish as part of a complete meal, pair it with fish or pork tenderloin. Or you can add lentils for a vegetarian option.
Kohlrabi noodles taste best when eaten right away, but you can store leftovers in an airtight container in the fridge for 2-3 days.
Thank you to It’s A Veg World After All for this delicious recipe!
https://itsavegworldafterall.com/sage-brown-butter-kohlrabi-noodles/