Caramelized Kohlrabi Penne | 20-Minute Italian Pasta
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20 min
Quick
Kifli Kukták
Gyors, 20 perces olasz serpenyős tészta roppanósra karamellizált, édeskés karalábéval, illatos fokhagymával, friss kakukkfűvel és selymes parmezános mártással. Egyszerű, szezonális és meglepően gazdag ízvilágú fogás.
Ingredients
Preparation method
Preparation and sautéing
Bring a large pot of plenty of water to a boil for the pasta and salt it generously. Peel the kohlrabies and cut them into thin, even strips or small dice. Peel the garlic and slice it thinly. Finely grate the zest of the organic lemon and squeeze the juice from half of it.
Heat the extra virgin olive oil and half of the butter (15 g) in a deep, wide skillet. Add the sliced kohlrabi and sauté over medium-high heat for 7-8 minutes until the edges turn a nice golden-brown, caramelized color, while the inside remains pleasantly crisp.
Reduce the heat, add the thinly sliced garlic and picked fresh thyme leaves to the kohlrabi. Sauté together for another 1-2 minutes until the garlic is fragrant, taking care not to burn it. Season with salt and freshly ground black pepper to taste.
Chef's tip
Pasta cooking water is liquid gold: the starch in it, combined with the butter and Parmesan, helps create that characteristic creamy Italian pan sauce without adding heavy cream.
If you like a bit of heat, sauté a pinch of dried chili flakes in the oil along with the garlic.
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