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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.

[Jump to Recipe]

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.


Served with    Rouladen   , dumplings and cabbage

Served with Rouladen, dumplings and cabbage

Coincidence!

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!

Getting Ready

  • 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.


Notes and Tips...

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