I’ve loved kohlrabi since I was a kid.
I remember going to my babysitter’s house and she would slice up kohlrabi for the kids. Placing it in front of us with some ranch dip, we devoured it. I didn’t know what it was… but it was crunchy and crisp (almost like an unsweet apple) and I loved it!
It wasn’t until I was an adult that I ran across kohlrabi in the grocery store. True story, I didn’t even know what it looked like in its natural form, just as a slice! Since then, I’ve started picking up kohlrabi pretty regularly. Enjoying them raw with a tasty dip, and as of recently, spiralizing them into pasta. YES!
Considering my renewed obsession with my spiralizer as of late, this dish had to be made. Spiralized onions have EASILY become on of my go-to ingredients in everything I make. Once caramelized, they add so much flavor to the dish. Add bacon, parmesan, and of course, the kohlrabi… and my heart was swooning.
Kohlrabi Spaghetti with Caramelized Onions, Bacon, and Shaved Parmesan
3 strips of bacon
1/2 large red onion, thinly sliced via spiralizer
salt and pepper
1 tsp. extra virgin olive oil + more for drizzle
1 large kohlrabi, peeled and cut into noodles
2 Tbsp. shaved parmesan to garnish
1. Place a large skillet over medium-high heat. Once the pan is heated, add in the bacon strips and cook until crispy, 7-10 minutes, tossing halfway through. When bacon is done, set aside (using pasta tongs) on a paper towel lined plate.
2. Pour out half of the bacon grease and then immediately add in the onion and season with salt and pepper. Cook the onions until caramelized, 10-15 minutes. If the onions stick to the bottom of the pan, add splashes of chicken broth if needed.
3. Once the onions are done, wipe down the skillet carefully. Then, add in the olive oil and then kohlrabi noodles. Season with salt and pepper and cook for 5-7 minutes or until kohlrabi wilts down and is cooked to your preference.
4. Add the onions and crumble in the bacon and toss well to combine.
5. Divide the pasta into two bowls and garnish with shaved parmesan.
Per 1/2 recipe serving:
CAL 139; FAT 9g; SAT FAT 3g; CARBS 24g; PROT 8g; FIB 4g; SUG 4g
WW Points+: 5; WW Smart Points: 5