Peel the kohlrabi and cut it into batons. Roughly chop the walnuts and garlic, and pick the sage leaves from the stalk.
Heat the olive oil in a large frying pan and fry the kohlrabi over a medium to high heat until it takes on colour. Stir now and then so it cooks evenly.
Add the garlic and walnuts to the pan and fry everything briefly. The garlic should be fragrant and the walnuts lightly toasted, but not dark.
Add the sage and lemon juice and toss everything thoroughly. Fry briefly until the kohlrabi is tender but still has a little bite.
Season to taste with a little salt and pepper if needed. Then take the pan straight off the heat.
Divide the fried kohlrabi between plates and serve straight away, while the walnuts are still warm and the sage is fragrant.
Good to know
As unassuming as kohlrabi looks, it gets real character in the pan. Lightly browned outside, tender inside – exactly the kind of veg dish that doesn't taste like a side.
Swaps
Walnuts → hazelnuts (also mostly unsaturated fats); sage → parsley (milder, with vitamin K); lemon juice → lime juice (just as fresh, with vitamin C); olive oil → avocado oil (stable at high heat, mostly unsaturated fats)
Allergens
Contains walnuts (tree nuts) as an allergen. Suitable for children in small, easy-to-chew pieces, and during pregnancy the dish is usually no concern as long as the ingredients are fresh.
