Carrot Kale Kohlrabi Mix
With only 7 ingredients in this deliciously simple and fresh elixir recipe, less is more! Sweet spring carrots, bitter kale, and kohlrabi paired with brown mustard seeds and coconut oil to bring spicy, nutty, and sweet tastes to the mix. What’s Kohlrabi?! A turnip and cabbage hybrid, with a slightly spicy taste and delightfully juicy crunchy texture. Fueling my body, spirit, and culinary passion for vegetables! See recipe below…
This recipe is inspired by local and seasonal CSA offerings! I’ve been looking forward to this time of year since I signed up for my CSA in January, because supporting local farmers and agriculture is important to me!
L-R. Kohlrabi, kale, carrot
Eating locally grown and seasonal produce supports the community economically, and it doesn’t have to travel as far which creates less green house gas emissions. Which means healthier air quality and planet for us all! Plus, I think produce grown and harvested from local soil definitely tastes more lively and possibly nutritious. Read more about the benefits here…Ready to get cooking?
This vegetable mix is also delightful with the cooling, sweet and savory, hibiscus quinoa rice recipe on a hot day, or quinoa basmati rice recipe with herbs, and spicy mint yogurt sauce to make a healthy meal.
Recipe
Serves 2
prep : 10 min
cook : 20 min
total : 30 min
Organic ingredients
Sauteed Carrot, Kale, and Kohlrabi with Brown Mustard Seeds
1/2 C or 2 small Carrots, peeled and julienned / cut into matchstick size pieces
1/2 C / 1/4 med sized purple Kohlrabi, julienned / cut into matchstick size pieces
1.5 C / 3 large Kale leaves, de-stemmed and sliced into 1/8-1/4 in. thick ribbons
1 chive blossom
1/8 tsp Brown Mustard Seeds
Salt to Taste
Coconut oil
Directions
First, gather ingredients, wash hands, then wash and cut vegetables.
Heat coconut oil, enough to cover bottom of pan, over med-high heat.
Once pan has heated, add brown mustard seeds and heat for 30 seconds. Then, add carrot, and kohlrabi. Stir / flip to mix. Cook for about 5 minutes.
Reduce heat to med-low. Add kale and continue cooking until slightly wilted, and carrot and kohlrabi are at least fork tender, 10-15 min.
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