Today’s the last new recipe you’ll be getting on this blog until a week from today. So, no new recipes until Sunday, August 21.
BECAUSE IT’S COOKBOOK LAUNCH WEEK!
Cookbook launch week officially starts tomorrow. Get excited for social media contests, exclusive giveaways, and just… excitement.
Also, in case you missed it on Snapchat, my mailing list, or Instagram, I’m having a cookbook release party on Tuesday, August 16th in TriBeCa, NYC from 6:30-9pm. Although the guest list is full, if you’d like to be added on the waitlist and are flexible that evening, please do – send me an email! I wish I could invite everyone and would love to do more events in the future.
But before that all starts, I am happy to share this recipe, because it became on my favorites very quickly. When I put it up on Instagram, a few people asked me what kohlrabi tastes like. Kohlrabi has a slight turnip flavor, but once you cook it alongside delicious, flavorful ingredients (like bacon and caramelized onions), it absorbs all of those delicious flavors and takes on those profiles.
This meal comes together in 30-35 minutes and saves well in the refrigerator. I love adding a drizzle of olive oil to really create a sauce and help melt together with the parmesan!
So, next time you find yourself opening your CSA box and pulling out a kohlrabi, you know what to make.
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 5 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- 5 strips of bacon
- 1 large red onion, Blade A
- salt and pepper
- 2 teaspoons extra virgin olive oil + more for drizzle
- 2 large kohlrabis, peeled, Blade C, noodles trimmed
- ¼ cup shaved parmesan to garnish
- Place a large skillet over medium-high heat. Once the pan is heated, add in the bacon strips and cook until crispy, 7-10 minutes, tossing halfway through. When bacon is done, set aside (using pasta tongs) on a paper towel lined plate.
- Pour out half of the bacon grease and then immediately add in the onion and season with salt and pepper. Cook the onions until caramelized, 10-15 minutes. If the onions stick to the bottom of the pan, add splashes of chicken broth if needed.
- Once the onions are done, wipe down the skillet carefully. Then, add in the olive oil and then kohlrabi noodles. Season with salt and pepper and cook for 5-7 minutes or until kohlrabi wilts down and is cooked to your preference. Add the onions and crumble in the bacon and toss well to combine.
- Divide the pasta into four bowls and garnish with an extra drizzle of olive oil (if desired) and shaved parmesan.