Red Chili Kohlrabi

Ingredients

• 2 kohlrabi (Medium bulbs, peeled and chopped into bite-sized pieces)
• 1 tbsp avocado oil (For sautéing)
• 2 tbsp chili sauce (Store-bought or homemade; the author uses Cultured Chili Sauce by Alive Ferments)
• salt (To taste)
• black pepper (To taste)
• 1 tbsp fresh chives (Chopped, for garnish)

Steps

1. 1

   Peel the kohlrabi thoroughly, trimming away the tough stems and outer skin. Chop the flesh into evenly sized bite-sized pieces so it cooks uniformly.

2. 2

   Heat the avocado oil in a sauté pan over medium heat. The oil should be warm and shimmering but not smoking.

3. 3

   Add the chopped kohlrabi to the pan and spread it into as even a layer as possible. Cook, turning or tossing periodically, until the pieces are tender inside and crispy and browned on all sides, about 10–15 minutes.

4. 4

   Add the chili sauce to the pan along with salt and black pepper to taste. Toss briefly, just until the kohlrabi is evenly coated and the sauce is warmed through.

5. 5

   Remove the kohlrabi from the pan and transfer it to serving dishes. Garnish with the chopped fresh chives and serve immediately.

Notes

The recipe also works with potatoes. If using potatoes, soak the chopped pieces in ice water for at least 30 minutes before cooking to remove some starch, then drain and dry them thoroughly before sautéing. Chili sauce can be found near the ketchup in most grocery stores.

Nutrition per serving

• side dish
• vegan
• vegetarian
• dairy-free
• gluten-free
• pan-fried
• spicy
• quick meal