This kohlrabi, kale, mushroom, and bean sauté is a dish that's become a regular in my kitchen, especially during the cooler months when these vegetables are at their peak. It's inspired by a simple Italian peasant dish, where whatever vegetables were available in the garden would be sautéed together with beans for a hearty and nutritious meal. I've adapted it for the Thermomix® to make it even quicker and easier to prepare on busy weeknights. The beauty of this dish lies in the interplay of textures and flavors. The kohlrabi, often overlooked, is the star here. Its mild, slightly sweet flavor and satisfying crunch provide a wonderful counterpoint to the earthiness of the kale and mushrooms. Make sure to peel the kohlrabi thoroughly, as the outer skin can be quite tough. Slicing it thinly ensures it cooks evenly and retains some of its crispness. The kale, I prefer using Tuscan kale (also known as cavolo nero) for its slightly milder flavor and sturdier texture, but curly kale works just as well. Remember to remove the tough stems before chopping. The baby portobello mushrooms add a savory depth and umami richness to the sauté. If you can't find baby portobellos, cremini or even white button mushrooms will do. Finally, the cannellini beans provide a creamy texture and a boost of protein, making this a complete and satisfying meal. When using the Thermomix®, the key is to layer the ingredients in the order they need to cook. Starting with the garlic and red pepper flakes sautéed in olive oil infuses the entire dish with a subtle warmth and spice. Be careful not to burn the garlic; keep an eye on it during the sautéing process. Adding the kale and broth first allows the kale to soften slightly before the kohlrabi is added. The broth helps to steam the vegetables and prevents them from sticking to the bottom of the mixing bowl. The final step of adding the beans and mushrooms ensures they are heated through without becoming mushy. Remember to taste and adjust the seasoning with salt and pepper at the end. This sauté is incredibly versatile. For a vegetarian or vegan version, simply substitute the chicken broth with vegetable broth. You can also experiment with different spices and herbs. A pinch of smoked paprika adds a smoky depth, while a squeeze of lemon juice brightens the flavors. Other beans, such as chickpeas or kidney beans, can be used in place of cannellini beans. Serve this sauté as a main course with a side of crusty bread for soaking up the delicious juices. It also makes a great side dish for grilled chicken or fish. For a more substantial meal, serve it over quinoa or brown rice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or in the Thermomix®. You can also prepare the vegetables ahead of time by chopping them and storing them separately in the refrigerator. This will save you time when you're ready to cook.

Sautéed Kohlrabi with Kale, Mushrooms, and Beans

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Zutaten (10 Zutaten)

Zubereitung (5 Schritte)

Prepare Garlic and Red Pepper Flakes

Add Kale and Broth

Add Kohlrabi and Cook

Add Beans and Mushrooms

Season and Serve

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