Seared Kohlrabi with Romesco | Alfie Cooks

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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

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Seared Kohlrabi with Romesco

Serves 220 mins prep15 mins cook

A delicious first-time preparation of kohlrabi steaks, seared to perfection and served with rich romesco sauce and fresh gremolata. This dish combines unique flavors and textures, ideal for those looking to explore new vegetables.

0 servings

What you need

oz fresh parsley

pepper

tsp salt

California Sun Dry Julienne Cut Sun-Dried Tomatoes

oz sundried tomatoes

McCormick® Smoked Paprika & Onion Seasoning

tsp smoked paprika

Land O Lakes Butter, with Olive Oil & Sea Salt

oz butter

kohlrabi

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

fl oz olive oil

tbsp sherry vinegar

fl oz lemon juice

lemon

lemon zest

clove garlic clove

oz roasted red bell pepper

Asturi Bruschettini, Classico Virgin Olive Oil

tbsp extra-virgin olive oil

oz walnut

oz nuts

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Instructions

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.

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