In the realm of comfort food and keto-friendly delights, I stumbled upon a gem in my husband’s garden kohlrabi. If you’ve ever wondered about these pale green martians, fear not; I’ve got the scoop.
Did you know only one kohlrabi is born per plant?
And the good news for keto enthusiasts: it’s low in carbs! With just 3.1 net carbs per cup of raw kohlrabi, it’s a nutritional win.
Now, back to the “what do I do with these green things” dilemma. A quick Google search (GTS) revealed kohlrabi’s versatility devour it cooked or raw. Think slaw, pan-fried, oven-roasted, or even pickled like okra. Yes, pickled kohlrabi is a game-changer.
Fast forward to today, where my keto cravings led me to create a comforting soup. Here’s the recipe for my creamy kohlrabi and sausage soup that I now have made twice in less than a week:
- 3-4 peeled and cubed kohlrabi
- 2-3 tablespoons butter
- Chopped onion
- About a teaspoon of garlic (smashed, chopped, grated-take your pick)
- 1 pound sausage, browned and drained
- Chicken stock (approx 32 oz)
- 1 cup heavy cream
- Salt & pepper to taste
- A dash or two of Tony Chachere’s Creole
Seasoning
Sauté onions in butter in your Instapot, add kohlrabi, cover with chicken stock, and pressure cook for 7 minutes. Release pressure and check to see if they are fork tender. If not, cook a little longer. If ok, remove 2/3 of the kohlrabi to reserve.
Add cream and spices to the remaining kohlrabi in chicken stock. Time to immerse this mixture for a creamy base. Add sausage and reserved kohlrabi back to the pan. Simmer for just a bit to incorporate the flavors. Serve with shredded cheese or homemade keto garlic bread croutons.
Now, go on a kohlrabi quest; it might just become your new favorite veggie. As my daddy would say in his best Justin Wilson voice, “I guarantee it!” Memories and flavors blend in this groovy veggie tale, all thanks to the hubs’ green-thumb discovery.
