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  • Recipes
  • Kohlrabi steaks with Rainbow Chard, Butter Bean Mash and Pesto
Kohlrabi steaks with Rainbow Chard, Butter Bean Mash and Pesto

By OcadoLife
“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,…
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Time and servings

Total time
Serves 4376 kcal/serving
Prep time
Cooking time

Ingredients

8 total
  • 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

5 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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. Season

  5. Step 5

    To serve, put some chard and mash onto each plate; top with kohlrabi, pesto and a grind of black pepper.