Simple, flavorful, and just fancy enough for a memorable meal.
I have to admit—until recently, I had no idea that kohlrabi was such a polarizing vegetable. It turns out it’s right up there with Brussels sprouts on the love-it-or-hate-it list. Personally, I’m firmly in the "love it" camp. I usually enjoy kohlrabi raw—its crunchy, slightly sweet taste makes for a great snack. But this recipe is something else entirely.
Braised Kohlrabi with Olive Chimichurri takes it to another level. Braised in butter, served with crème fraîche and topped with a bright chimichurri, this dish has the perfect balance of comfort and flavor that feels a little fancy without being overly complicated. It’s one of those dishes that’s perfect for a special evening at home but is still easy to pull together.
This recipe is adapted from Yotam Ottolenghi’s latest book, Comfort, where his creative twist on vegetables always inspires. I’ve made a few modifications to suit my taste, but the essence of Ottolenghi’s genius remains—turning simple ingredients into something extraordinary.
Kohlrabi: A Nutritional Powerhouse
If you’re not familiar with kohlrabi, it’s a fantastic source of vitamin C, potassium, and fiber. It supports immune health, helps digestion, and even aids in maintaining healthy blood pressure levels. Often overlooked, kohlrabi deserves a place on your plate—not just for its health benefits but also for its versatility in the kitchen. This braised version is a great way to introduce yourself (or someone skeptical) to the wonders of cooked kohlrabi.
A Touch of Comfort and a Dash of Fancy
What I love most about this dinner idea is the combination of textures and flavors. The kohlrabi, braised in butter until soft and slightly caramelized, delivers pure comfort. On the other hand, the olive chimichurri brings a tangy brightness that wakes up the dish. And let’s not forget the crème fraîche—a rich and creamy base that ties everything together. The mix of warm, soft kohlrabi with the cool, zesty chimichurri feels special, perfect for when you want a dish that feels a bit more elevated, yet still simple to make.
Chimichurri: A Sauce with a Twist
In its original form, chimichurri is a punchy, herb-based sauce from Argentina, typically served with grilled meats. It’s made with fresh parsley, garlic, vinegar, olive oil, and chili flakes. But like most classic recipes, it has many variations.
In this version, I’ve added green olives for a briny kick and crushed almonds for texture. The basil adds a fresh, aromatic flavor, and the vinegar and Dijon mustard bring just the right amount of tang. This version pairs beautifully with the rich, buttery kohlrabi, offering a burst of freshness that cuts through the softness of the crème fraîche.
A Special Dinner Idea for When You Want to Wow Without the Stress
While this recipe is fairly quick and simple to make, this is the kind of dish you pull out when you want to make something special—whether it’s a quiet evening for yourself or a relaxed gathering with friends. The combination of braised kohlrabi, rich crème fraîche, and chimichurri feels indulgent but still fresh and light. It’s perfect for when you want to treat yourself to something delicious and unique.
Braised Kohlrabi with Olive Chimichurri Recipe
Now, let’s get into the details.
Ingredients (Serves 2-3):
900 g kohlrabi (2 large or 3 smaller), peeled and cut into 2 cm chunks
30 g butter
1 tsp lemon juice (optional)
Salt and pepper, to taste
200 g crème fraîche (1 cup)
For the Chimichurri:
40 g crushed almonds
50 g pitted green olives
1 chili, deseeded and roughly chopped
1 garlic clove, grated
1 tbsp capers
1 tbsp apple cider vinegar (or lemon juice)
1 tsp Dijon mustard
1 tsp maple syrup
15 g fresh basil leaves, chopped (about 1 small bunch)
60 ml olive oil (4-5 tbsp)
Instructions:
Make the Chimichurri: Combine two-thirds of the almonds, olives, chili, garlic, capers, vinegar, mustard, maple syrup, and basil in a food processor. Blitz while gradually adding olive oil until it reaches a pesto-like consistency.
Season with salt and pepper to taste. Set aside in the fridge until ready to serve.
Cook the Kohlrabi: Melt the butter in a sauté pan over medium-high heat. Add the kohlrabi, ½ tsp of salt, and pepper. Once the butter starts to bubble, stir well. Reduce the heat, cover, and cook for 15-20 minutes, until the kohlrabi is soft and slightly caramelized. Stir in lemon juice if using.
Assemble the Dish: Mix the crème fraîche with a pinch of salt and pepper. Spread it across a serving plate. Arrange the caramelized kohlrabi on top, then spoon over the chimichurri. Finish by scattering the remaining almonds on top.
This dish is a little bit of everything—comforting, flavorful, and just fancy enough to impress. The soft, buttery kohlrabi paired with the bold chimichurri is a combination I didn’t know I needed until I tried it. It’s a fresh twist on familiar ingredients, and whether you’re a kohlrabi lover like me or just discovering it, this recipe is bound to become a favorite. So, why not give it a try the next time you’re looking for something a little special?
Wishing you a wonderful meal and a cozy, delicious evening!
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