Kohlrabi Spaghetti alla Foriana
Try this Kohlrabi Spaghetti alla Foriana recipe, or contribute your own.
Try this Kohlrabi Spaghetti alla Foriana recipe, or contribute your own.
- Carbohydrate 0.48322499922684 g
- Cholesterol 0 mg
- Fat 4.914374999877 g
- Fiber 0.320999993764354 g
- Protein 0.082499999868 g
- Saturated Fat 0.68791199996808 g
- Serving Size 1 1 -3 (18g)
- Sodium 37.0495364581534 mg
- Sugar 0.162225005462486 g
- Trans Fat 0.14367449997972 g
- Calories 45 calories
Step-by-step
- Place the walnuts, pine nuts and garlic in a food processor and pulse until finely chopped.
- Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the kohlrabi noodles and cook for 2 minutes or until they begin to soften.
- Then, add in the oregano, pulsed nut mixture, raisins and season with salt and pepper.
- Cook for 3-5 minutes, stirring constantly to avoid burning the nuts but just enough to fully cook the kohlrabi.
- Serve into bowls.
Controlling the two-minute window in the skillet determines whether kohlrabi retains a crisp bite or turns limp. Thinly slicing garlic requires a sharp mandoline or chef knife to ensure even browning alongside dense nuts.
Adapting Nuts, Seeds, and Dried Fruit
Walnuts and pine nuts provide necessary fat and structure, but direct substitutions alter the final texture. Substitute raw almonds or hazelnuts at a one-to-one ratio by weight, though denser nuts require an extra five seconds in the food processor to match the fine crumble of pine nuts. Golden raisins introduce concentrated sugars that balance the savory elements. Dried currants serve as an effective substitute, whereas dark raisins carry too much molasses flavor and overpower the garlic and oregano.
- Garlic sliced thicker than one millimeter burns before the kohlrabi softens.
- Pulsing the nut mixture past the fine crumb stage releases excess oils, resulting in a heavy paste rather than a loose crumble.
- Stirring constantly over medium heat prevents the pine nuts from scorching against the skillet surface.
