In this blog, we will show you how to make sautéed kohlrabi bulbs in butte. Kohlrabi is a delicious vegetable you can eat raw, roasted, sauteed, boiled, etc. In this recipe, we will show you how to saute the kohlrabi bulbs for a delicious snack, side, salad, party dish, or any other way you would like to use this recipe. If you like sauteed vegetables, try our sauteed green beans recipe!
Kohlrabi can be purple or green. In our recipe, we use green kohlrabi. It comes with stems and leaves. You can cut off the stems from the bulbs and use them along the leaves for salads. Kohlrabi is related to the cabbage family, although many people think it is a type of turnip or a root vegetable. It is rich in vitamins B and C, potassium, and dietary fiber.
One of our suggestions has been to try new vegetables once and so often. For example, go to a store, see a vegetable you have never tried, and buy it. When you get home, prepare it and see if you like it. Kohlrabi could be a great example of our suggestion. It is such a versatile vegetable that you can do many things with it.
Kohlrabi tastes pretty good. I got hooked on sautéed kohlrabi and is my favorite so far. If you read online, you will see many articles saying kohlrabi tastes like broccoli. Honestly, I do not like sautéed broccoli and don’t think sautéed kohlrabi tastes anything like this. However, I dare you to make sautéed kohlrabi and tell me in the comments what you think!
Sautéed Kohlrabi Bulbs Tips
- Peel the kohlrabi – Although you can eat kohlrabi bulbs without peeling the outer layer, the outside seems a little bit too coarse to include in the sautéing process. Hence, I just use a knife to peel the bulbs. You can try using a vegetable peeler, but I find it easier to use a knife. I feel in more control and just seems easier to peel the vegetable that way.
- I like sautéed kohlrabi in butter. Butter is not that bad for you if used in moderation. In fact, there are articles saying butter’s fats are very important for kids’ brain development. It is also a natural source of Vitamins A, D, K, and E. These vitamins are fat-soluble. Consumed through the butter, those vitamins are easier absorbed by our bodies.
This recipe uses only 2 ingredients: fresh kohlrabi and butter. Kohlrabi is mainly used in Europe so if you live in another place you may have to put extra effort to find it. Below is a link to Amazon so you can see what kohlrabi looks like (if you have never seen one) and also make it easier to buy instead of embarking on a scavenger hunt.
Equipment For Sauteed Kohlrabi Bulbs
There is no special equipment needed for this recipe. We use our favorite chef’s pan to saute the kohlrabi. We use a cutting board and knife to chop the kohlrabi. Feel free to use a vegetable brush to clean the kohlrabi and/or a vegetable peeler to peel the outer layer.
- Wash hands with soap and water. Check out our article about how to wash hands properly
- Gather all ingredients.
- Cut out the green stems from the 3 kohlrabi bulbs.
- Wash the kohlrabi bulbs.
- Chop the kohlrabi bulbs into pieces. The smaller the pieces, the quicker they will cook.
- Add the chopped kohlrabi bulbs to the butter. Saute for 15 minutes until the kohlrabi caramelizes and becomes soft.
- Some kohlrabi will come with green stems. You can use them for salads similar to how you would use lettuce.
- In this recipe, we do not use a vegetable brush because we are peeling the kohlrabi. However, if you feel you need to give the kohlrabi extra cleaning, then by no means, use your vegetable brush to clean it.
- I usually cut up the kohlrabi into small cubes (as if I were chopping onions). The smaller the pieces of kohlrabi, the faster it will cook.
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