Kohlrabi with Olive-Chimichurri

This is a Yotam Ottolenghi Recipe.

I love his vegetable recipes and I have a cookbook from him. But this is not a recipe from the book. I had a huge kohlrabi in my veg drawer in my fridge and lookef for an idea. It came up on Google and the only thing I needed to buy were olives.

These I got this morning and the way was open to give the recipe a try. The ingredients list is long, but when you structure the steps it is fairly easy to prepare.

Recipe for 2:

600 g kohlrabi

40 g butter

60 ml Olive oil

40 g pumpkin seeds

1 garlic clove

1 tsp parsley

1 tsp chives

1/2 hot pepper flakes

Lemon juice 1/2

1 tsp Dijon mustard

1 tsp maple syrup

1 tsp capers

35 g green olives

Salt and pepper

Finish with sour cream or creme fraiche.

First things first. Peel the kohlrabi and cut it in 1 cm thick strips.

Use a wide pan with a lid. 

Toast the pumpkin seeds first in a dry pan and take them out.

Melt the butter until it foams. Put in the kohlrabi sticks and coat them well in the butter. Season with salt and pepper. Put the lid on and cook them on medium high for 15 to 20 min.

Stir every couple of min. After 15 min press in the lemon juice.

Put 3/4 of the pumpkin seeds in a small chopper. Add the other ingredients, except the cream and blend it well. Lots of pepper and check the seasoning.

Schmear the sour cream on a plate, put the kohlrabi on top and set the olive-chimichurri along the middle. Sprinkle the last pumpkin seeds on top and a chunk of parsley.