Name: Seared Kohlrabi with Romesco
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: O Organics Parsley, Organic; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Morton Iodized Salt, 26 Ounce; California Sun Dry Julienne Cut Sun-Dried Tomatoes; McCormick® Smoked Paprika & Onion Seasoning; Land O Lakes Butter, with Olive Oil & Sea Salt; Kohlrabi; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Napoleon Co. Sherry Vinegar, Reserva; Signature Farms Lemon Juice; Oppy Organic Meyer Lemons; ZYN Lemon Ginger; Napoleon Co. Grille Garlic Cloves; Mezzetta Roasted Red Bell Pepper Strips; Asturi Bruschettini, Classico Virgin Olive Oil; Walnut Fudge; Fisher Nut Topping

1: Remove the skins from the kohlrabi, then slice into 2cm thick steaks. Season well with salt & pepper.

2: In a frying pan, warm a good glug of olive oil to medium high heat. Add the steaks, 2 at a time, searing for 3-5 mins on each side until golden brown. Flip & repeat.

3: Add the garlic & butter, then continue to baste until tender & cooked through. You can finish in the oven for 5-10 mins here too if you like.

4: For the romesco, simply add the ingredients to a blender, blitzing until smooth.

5: For the gremolata, coarsely chop then mix the nuts & herbs. Add the lemon zest, juice & a splash of olive oil.

6: To serve, spoon the romesco around a plate, top with two of the steaks. Drizzle with gremolata, then enjoy on its own or with a salad & bread.

Seared Kohlrabi with Romesco

Serves 2

20 mins prep

15 mins cook

35 mins total

What you need

How to make