Cinnamon Kohlrabi (Vegan/AIP/Low Fodmap)

A (Lyme) friend of mine introduced me to Kohlrabi the other month. I’d seen it in the store before but had never tried it. She eased me into the process of what it was, what it tasted it like, and how to “deal” with it. And now I’m obsessed.

I personally think kohlrabi tastes like a milder version of jicama, not quite as sweet. I’ve enjoyed snacking on it raw or in salads along with cooking it. This recipe makes for a super yummy, uber simple, soul-warming side as the months get colder.

This would also make a totally appropriate Thanksgiving side if you doubled or quadrupled the recipe (depending on number of guests). Get ready, over the the next 3 weeks I’ll be bringing you all Thanksgiving worthy dishes!


Cinnamon Kohlrabi

Serves 2-3


2 kohlrabi, peeled and chopped into cubes

1-2 tbs. EVOO

3 tbs. coconut aminos

1 tsp. cinnamon

1/4 tsp. ground ginger

Heat 1 tbs. of EVOO in a frying pan over medium heat. Add the kohlrabi and saute for about 5 minutes until it begins to soften.

Add the coconut aminos, cinnamon, and ginger. Cook for 5-10 minutes until soft and easily pierced with a fork. Add more olive oil during the cooking process if kohlrabi begins to stick to the pan.




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