Best 3 Kohlrabi And Squash Skillet Recipes
Discover a symphony of flavors with our delectable Kohlrabi and Squash Skillet, a vibrant dish that brings together the earthy sweetness of kohlrabi and the delicate creaminess of squash. This culinary masterpiece is not only a feast for the taste buds but also a visual delight, showcasing the vibrant hues of these seasonal vegetables. As a bonus, we've included three additional recipes featuring kohlrabi and squash, providing you with a versatile collection of dishes to tantalize your palate. Embark on a culinary journey with our Kohlrabi and Squash Skillet, and experience the transformative power of fresh, seasonal produce.
Here are our top 3 tried and tested recipes!
SQUASH AND KOHLRABI EMPANADAS
Need to sneak some vegetables by a picky eater? These empanadas, inspired by a trip to Mendoza, Argentina, are the perfect vehicle for spicing up boring vegetables. Use homemade dough if you want, but for those short on time as we all usually are, store-bought pie crust works great. Switch up the vegetables with what is in season.
Provided by Jennie
Categories World Cuisine Recipes Latin American South American Argentinian
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil and butter in a skillet over medium heat. Stir in garlic and ginger; cook and stir until fragrant, about 3 minutes. Stir in kohlrabi, and season with salt and pepper. Cook and stir until kohrabi has softened, 3 to 4 minutes. Toss in yellow squash and continue to cook until squash is tender for 4 more minutes. Stir in the green onion, spinach, and nutmeg. Add more salt and pepper, as needed. Cook until the spinach has wilted, about 1 minutes. Set mixture aside to cool.
- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Beat the egg with water in a small bowl; set aside.
- Roll out the pie crust by running a rolling pin over it once or twice. Cut out about 16 6-inch circles using a large cookie cutter or cereal bowl. Fill the center of each circle with about 1 tablespoon of the kohlrabi mixture. Brush the edges of the pastry with water, then fold the dough in half. Crimp the edge of the dough with a fork to seal, and place on the prepared baking sheet. Repeat with the remaining pastry and vegetable filling. Prick each empanada with a fork, then brush with the egg wash.
- Bake in the preheated oven until golden brown and flaky, 5 to 7 minutes. Serve hot from the oven.
Nutrition Facts : Calories 307.8 calories, Carbohydrate 27.7 g, Cholesterol 27.1 mg, Fat 20.1 g, Fiber 4.3 g, Protein 5.4 g, SaturatedFat 5.4 g, Sodium 286.2 mg, Sugar 2.5 g
20 BEST WAYS TO COOK WITH KOHLRABI
If you're wondering how to cook with kohlrabi, you're not alone. Luckily, these 20 kohlrabi recipes couldn't be easier!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
ROASTED KOHLRABI AND BUTTERNUT SQUASH
Categories Herb Vegetable Side Christmas Thanksgiving Root Vegetable Butternut Squash Fall Winter Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Put oven rack just below middle position and put baking pan on rack, then preheat oven to 450°F. (If roasting vegetables along with turkey, preheat pan for 15 minutes while turkey roasts, then roast vegetables underneath turkey.)
- Trim and peel kohlrabi, then cut into 3/4-inch pieces. Toss kohlrabi with 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl. Transfer kohlrabi to preheated pan in oven and roast 15 minutes.
- Meanwhile, peel butternut squash, then quarter lengthwise, seed, and cut into 3/4-inch pieces. Toss squash with remaining 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in same bowl.
- Stir kohlrabi, turning it, then push it to one side of pan.
- Add squash to opposite side of pan and roast, stirring and turning squash over halfway through roasting, until vegetables are tender and lightly browned, about 30 minutes total (after squash is added).
- Toss vegetables to combine and transfer to a dish.
Tips:
- Choose the right vegetables: Select kohlrabi and squash that are firm, heavy for their size, and have smooth, unblemished skin.
- Prep the vegetables properly: Peel and cut the kohlrabi and squash into bite-sized pieces. Make sure the pieces are uniform in size so that they cook evenly.
- Don't overcrowd the skillet: Cook the vegetables in batches if necessary to avoid overcrowding the skillet. This will help them cook evenly and prevent them from steaming instead of sautéing.
- Season the vegetables well: Use a generous amount of salt and pepper to season the vegetables. You can also add other spices and herbs, such as garlic powder, onion powder, or dried thyme.
- Cook the vegetables until they are tender: Sauté the vegetables over medium heat until they are tender-crisp. This should take about 10-15 minutes.
- Serve the vegetables immediately: Kohlrabi and squash are best served hot out of the skillet. You can garnish them with fresh herbs, such as parsley or cilantro.
Conclusion:
Kohlrabi and squash are two delicious and versatile vegetables that can be used in a variety of dishes. This skillet recipe is a quick and easy way to cook them, and the resulting dish is packed with flavor. So next time you're looking for a healthy and satisfying side dish, give this recipe a try!
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