Kohlrabi Hash with Corn and Chevre


Hash may be everyone’s favorite brunch side, but this version using kohlrabi in place of potatoes is produce packed, making it an excellent main course any time of day. Look for kohlrabi, a bulbous cabbage cousin, in your local farmers market. This recipe comes to us from Olga of Mango & Tomato.

Serves 2-4

  • 2 teaspoons olive oil
  • 2 medium kohlrabi bulbs, peeled, diced 1/4″
  • 1/2 white onion, diced
  • 1/2 green pepper, diced
  • kernels from 1 ear of corn
  • salt to taste
  • 2 teaspoons smoked paprika
  • 1 roasted red pepper, diced (jarred or home roasted)
  • 1 tablespoon chopped parsley
  • 1/4-1/3 cups chevre

Heat a cast iron skillet. Add oil and allow the oil to get hot. Add kohlrabi, onions, green pepper and corn. Season with salt and smoked paprika and sauté for 15-20 minutes. You want the kohlrabi to be cooked through and slightly caramelized.

Add roasted red pepper and allow to heat through.

Serve topped with parsley and chevre.

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Nutrition Information

Kohlrabi Hash with Corn and Chevre

Servings per Recipe: 2

Amount per Serving

Calories:  221

Calories from Fat:  104

Total Fat:  12g

Saturated Fat:  5g

Cholesterol:  20mg

Sodium:  240mg

Potassium:  770mg

Carbohydrates:  24g

Dietary Fiber:  8g

Protein:  10g

Sugars:  9g

Vitamin A:  50%

Vitamin C:  300%

Calcium:  9%

Iron:  13%

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