This is a simple recipe with respect to instructions and is ready to serve in about 10 minutes.
However… because it involves cutting the vegetables into matchsticks, the prep can be a bit time-consuming - but that can be done ahead of time and even the day before. This recipe is adapted from Chatelaine - they used a different carrot to kohlrabi ratio. As written, you’re beginning with about 2-3 cups of veggie matchsticks which should serve 4, but you can easily adapt this to serve 6-8.
Why did I make this?
I am forever thumbing through recipes I have torn from old magazines and this one has been in my files since December 2011.
I was cooking for guests and the main course was using up the oven, so a stove-top side was needed.
I love the look of coloured heirloom carrots. Clearly, they can be cooked in any way, but I was seeking to really showcase them.
Kohlrabi is a vegetable that may be new to some, but I grew up with it. In was an ingredient in our weekly batch of Hungarian Chicken Soup. Broadly speaking it is part of the cabbage, cauliflower family, so no wonder I like it. Cooked, it has a mild sweet taste that enhances this carrot dish.
Just as I was preparing to post this recipe, my favourite podcast, Gastropod, did a feature on Carrots! Find time to listen if you wonder:
How is the flower Queen Anne’s Lace connected to carrots?
In what country did carrots originate?
What colour where the first carrots (it wasn’t orange) and how did carrots become orange?
How did food historians figure out when the colour of carrots changed?
What the heck are baby carrots?
Here's the Recipe!
Depending on the proficiency of your knife skills, cutting the vegetables into matchsticks can be time consuming. Go into Zen mode and prep these ahead or the day before.
1 kohlrabi bulb
3 carrots (ideally different heirloom colours)
Cut off the top and bottom of the kohlrabi bulb and peel it. Cut it into 1/4” slices and cut the slices into 1/4” sticks. Because of the typical size of a kohlrabi bulb, your matchsticks will likely be about 2” long.
Peel the carrots and cut them into lengths of approximately 2”. Cut these chunks into 1/4” matchsticks. The dish is more attractive if each of the heirloom carrots is a different colour, though all orange is just fine.
BTW, the original recipe suggests doing a fine chop of some of the kohlrabi greens and adding them to the mixture as it’s cooking. As often as I’ve made these I haven’t done that.
2-3 TB butter
1 tsp fresh thyme (or 1/2 tsp dried)
1/2 cup chicken broth
salt & pepper to taste
This will take about 10 minutes. If made too long before serving the colour will deteriorate a bit. Keep in mind that most of us happily eat raw carrots so these need not be over-cooked.
Melt butter in a large frying pan over medium heat. Add the vegetables, the thyme and the chicken broth. Place a lid on the frying pan and simmer, stirring occasionally, until almost tender, about 6 min. Remove the lid and continue cooking / stirring until most of liquid is absorbed - about 2 more minutes. Season lightly with salt and pepper.