Last Saturday, I was walking around the Farmer’s Market and saw this:
I doubled back to check out the farmer’s table. It was purple kohlrabi, a member of the cabbage family. There are several varieties and they come in both purple and green, although I was a bit disappointed to find that the inner edible part is off-white. Bright purple would bring a nice color to any dish, but it still tastes great regardless of the bland color. The flesh is juicy and crisp (not unlike an apple), with a mild flavor and makes a great addition to a salad to add a crunchy texture. It’s also a great snack, especially for all of you out there making New Year’s resolutions to eat better; kohlrabi is low in calories and high in fiber, potassium, and vitamins.
This vegetable is very versatile – eat it raw, sautée it, steam it, purée it, roast it, stir fry it, you use it in soups, salads, pastas, slaws, curries, almost anything goes. The night I was cooking kohlrabi, I was craving a simple, fresh meal and decided to go with a pasta dish full of veggies. Using a Meyer lemon juice and goat cheese sauce enhances the flavor of the dish and makes it even more refreshing, without masking or overwhelming the flavors of the other ingredients.
Even better, all of these ingredients are readily available at this time of year – in fact, I actually made this dish using only ingredients already in my kitchen. This recipe is fairly simple but definitely satisfied my craving for something light and fresh. For more ideas, check out the link after the recipe.
Whole Wheat Pasta with Winter Vegetables and Lemony Goat Cheese
Prep time: 15 minutes
Cook time: Around 30 minutes
Makes around 4 servings
- 2 kohlrabi (around 1 lb.)
- 1 1/2 lbs broccoli
- 1/4 lb. mushrooms (I used shiitake)
- A few tablespoons of olive oil
- 1 lb. whole wheat pasta
- 4 oz. goat cheese at room temperature
- 1/2 Meyer lemon, juiced
Cut off the greens and skin the kohlrabi, using either a good peeler or a sharp paring knife (be careful!). Crop into 1/2 inch cubes, set aside. Wash and prep broccoli, cutting florets off the stem. Clean mushrooms (wiping with a clean, damp towel or using a brush) and slice into fourths.
Pour a few tablespoons of olive oil into a large skillet over medium heat. Place the kohlrabi into pan once it has heated up. Add salt and pepper, stirring the mixture. After 10 minutes, add broccoli florets. Cook for another 10 minutes, stirring every few minutes. Add mushrooms, more salt and pepper and cook for 3-5 more minutes, until kohlrabi starts to turn translucent.
While the vegetables cook, fill a large pot with salted water and bring to a boil. Then add pasta and cook according to package directions.
Whisk goat cheese and Meyer lemon juice together and add salt and pepper to taste. Add cheese sauce to pasta,
stirring until all pasta is coated. Place pasta into bowl with vegetables, tossing together.
For more kohlrabi dishes, check out Simply Recipes.