Kohlrabi steaks with Rainbow Chard, Butter Bean Mash and Pesto
By OcadoLife
Published on 14 December 2023
“Roasted kohlrabi has a beautifully sweet, slightly peppery flavour, and jarred butter beans make a wonderfully rich, creamy mash,” says cook, author and dedicated veg grower Kathy Slack, who created this healthy, veg-packed combo of Kohlrabi steaks with Rainbow Chard, Butter Bean Mash and Pesto that gives you 3 of your 5 a day. Cauliflower or celeriac steaks would work just as well here. And if you want a bit more bulk, just add crusty wholemeal bread. Looking for more vegetarian recipes? Look no further.
Time and servings
45 minsTotal time
Serves 4376 kcal/serving
10 minsPrep time
35 minsCooking time
Ingredients
- 50g basil, leaves picked
- 1 garlic clove, peeled
- 35g pine nuts
- 50g vegetarian Italian hard cheese (or parmesan), in small pieces
- 4 tbsp extra-virgin olive oil
- 4 kohlrabi, peeled and sliced into 1 cm rounds
- 1 (600g) jar large butter beans
- 400g rainbow chard, leaves kept whole or shredded
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. For the pesto, put the basil, garlic, pine nuts and cheese in a pestle and mortar with a little salt, and bash to a rubble. Stir in 1 tbsp of the oil. Set aside.Step 2
Heat a griddle pan over a high heat until smoking. Drizzle the kohlrabi with 2 tbsp oil; season well. Sear for 2-3 mins each side to create char lines; transfer to a roasting tin and finish in the oven for 25 mins.Step 3
Meanwhile, warm the beans and their brine in a pan over a low heat until soft. Take off the heat; mash with a potato masher or stick blender. Taste before seasoning as the brine is already salty; keep warm.Step 4
In a separate pan, stir-fry the rainbow chard in the remaining 1 tbsp oil over a medium heat for 3-5 mins. SeasonStep 5
To serve, put some chard and mash onto each plate; top with kohlrabi, pesto and a grind of black pepper.