I love the seasons! There is so much to do and so many different seasonal vegetables and fruits to use. I mostly try to use my own grown vegetables or at least buy local products. Its not only because local organic products are better for my family, my conscious stays clear too.

Kohlrabi and Peas and why its good to grow your own food or buy local

The most important reason for me to use local or homegrown products is that I want a future for my kids, grand kids and the next generations coming.

The CO2 emissions is very low in local products because of the short way from the fields or glass houses to you. I’m growing my own ginger too which is the most easy thing to do and you don’t need a green thumb for being able to grow it ;-).

I don’t have a green thumb but I love my garden

I’m trying to grow my own vegetables for about 4 years and yes its not always a success but I get better with every year and am proud to say that I have grown my own sweet potatoes last year too which is a gardening milestone for me 🙂 .

This year we grow kohlrabi and peas too which have not been ready yet since my family and I live a little higher up on a small mountain. That means that everything gets ready a little bit later than everywhere else in Styria beecause of the temperature difference.

My mother is another excited gardener and contrary to me she is successful and knows what she is doing. She always shares her crop with me. Lately she surprised me with tender kohlrabi which she know I love very much 😉 .

Kohlrabi and Peas! My ultimate childhood dish.

My mother always cooked for us kohlrabi and peas in sour cream sauce when we where young. It was and is one of my all-time favourite dishes. Its a typical Austrian dish too that’s why you get it as a frozen convenience dish in all Austrian supermarkets . But you know how it is: There is nothing better than a dish cooked with a lot of love! Can’t beat that 😉 .

Why did I change that beloved dish when it holds so much memories?

I’m on the whole 30 diet which is in short words explained a diet where you exclude food with gluten, dairy, legumes and some more for 30 days . After these 30 days introduce 1 food group every 5 days. In these 5 days after introducing a food group your body will give you signs if it is ok with it or not.

That is simply the reason why and of course I’m a food experimentalist 😉 .

Kohlrabi and Peas with coconut milk and ginger: How to cook!

The amount of ingredients in my recipe is enough for 2 main dishes or sides 4 sides.

The beginning.

First of all we prepare and measure all the ingredients. That means peel and cut the kohlrabis, mince the onion and the the piece of ginger, pull the peas or measure some frozen peas. Measure the vegetable broth and coconut milk.

After the preparing and measuring take a medium size pan and heat 1 tablespoon of vegetable oil on medium heat.

Adding the vegetables.

Put the kohlrabi, onion and ginger into the pan and cook it on medium heat for 3-5 minutes without colouring.

Now we add the broth, lemon juice and coconut milk. If you have a very thick coconut milk you may add some more as the demanded amount.

Let everything simmer for about 10 minutes and stir occasionally. When the kohlrabi is almost ready to eat add the peas and let everything simmer for another couple of minutes or until the peas are tender.

Thick and creamy.

It is very important for me to have a thick and creamy sauce but some coconut milk brands are thinner and more milk like than others.

If this is the case I mix 1 teaspoon of arrow root starch or corn starch into a small amount of cold water and add this under constant stirring. I let everything boil up once again. The sauce will thicken up everything is perfect.

At last when my beloved Kohlrabi and peas are ready to eat and all the flavours explode in my mouth and I can’t stop eating right from the pan, I add 2 tablespoons of plain coconut yoghurt. The coconut yoghurt gives the dish a mild zesty unique flavour and adds some more creaminess to it.

Participating.

With this recipe Im participating in the AUSTRIAN FOOD BLOG AWARDS 2019 in the category “Aus der Erde auf den Tisch” which means as much as : from the earth right onto the table 😉 .

If you like the recipe or just the like to wish me good luck, leave me a comment. I’d love to read from you ;-).

Love and a lot of organic kohlrabis 😉 Nina

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You may also be interested in my traditional Austrian recipe for a horseradish soup!

Kohlrabi and Peas with coconut milk and ginger- vegan

This is a delicious vegan recipe for kohlrabi with peas. The coconut milk and ginger gives this dish a unique and powerful flavour. It is perfect as a side to meat and fish but also delicious as a main dish on its own.

• 3 kohlrabi (about 700g, peeled and cut into 0.5cm (1/4 inch) stripes)
• 1 kitchen onion (about 200g, finely minced)
• 1 cm ginger (peeled and finely minced)
• 1 tbsp coconut oil
• 1 lemon (juice)
• 250 ml coconut milk (full fat, I use Roi coconut milk)
• 100 ml vegetable broth
• salt and pepper (for seasoning)
• 150 g peas (frozen or fresh)
• 1 tbsp corn starch (optional)
• 2 tbsp plain coconut yoghurt

1. Heat the olive oil in a medium large deep pan on medium heat

   Put the kohlrabi, onion and ginger into the pan and cook for 2-3 minutes without colour

   Add the vegetable soup, coconut milk and lemon juice and cook for another 10 minutes until the kohlrabi stripes are almost done

   Add the peas and season with salt and pepper if neccesary

   Cook for another 5 minutes

   If your dish is already very creamy you don't need the corn starch but if you have a very thin sauce disolve the starch into 3 tbsp of cold water and add it to the dish

   Stir constantly so that there will be no lumbs and bring everything to a boil

   Before serving sitr in the coconut youghurt

   Enjoy

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