We are always looking for satisfying substitutes for potatoes. Kohlrabi and Brussels Sprouts are two of literally endless possibilities for this recipe, but they work well because they can be cooked in uniform, bite size pieces that are delicious in the air fryer. If you’ve never tried Kohlrabi, we encourage you to check it out at least once. The firm, mild texture is a great alternative to potatoes, with less carbs (26 g. for 1 cup of potato, versus 8 g. for the same amount of Kohlrabi!).
Our Dijon Gremolata sauce makes a great accompaniment for these, turning an ordinary side dish into something special!
Trim the stem and leaves from the Kohlrabi, then peel each one. Be sure to peel enough to remove all of the tough outer layer; the peels will probably need to be at least 1/8 inch thick. Cut the rest into cubes, about ½ to ¾ inches.
Trim the Brussels Sprouts to remove about ¼ inch of the tough base and any leaves that are blemished or have spots. Rinse well, and cut any larger ones in half.
Steam the Brussels sprouts lightly, about 5 minutes. Put in a bowl and toss lightly with olive oil (or other healthy oil) and your favorite no-salt seasoning to coat.
Toss the Kohlrabi in the same mix of oil and seasoning.
Cook in an air fryer according to device instructions, about 20 minutes.
Serve with our delicious Dijon Gremolata Sauce!
Store any leftovers separately from the sauce, up to 4-5 days.