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Scalloped Kohlrabi with Parsley

Increase your vegetable and fat consumption with this Paleo Scalloped Kohlrabi. No need for potatoes when other vegetables can get the job done! by Marla Starr, updated March 18, 2021 Posted on March 27, 2014

Paleo Recipe Scalloped Kohlrabi with Parsley
Marla Starr
Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

Who needs starchy potatoes when you can scallop kohlrabi? What makes kohlrabi a better option than potatoes? Namely the fact that this vegetable’s carbohydrates consist of more fiber and less starch.

That means they don’t cause a huge spike in blood sugar, which is good. Especially if you’re trying to watch your sugar intake.

A spike in sugar leads to a crash, leaving you feeling tired and cranky and craving more carbs to get your blood sugar back up.

You’re really much better off eating these fibrous bulbs smothered in fat. Which is exactly what I’ve done here. :)

Scalloped Kohlrabi with ParsleyPaleo Kohlrabi

Choose Your Slicer

This dish might take a little extra prep time, depending on how skilled you are at slicing vegetables nice and thin. If you have a mandoline handy, feel free to use that to get the kohlrabi as thin as you can.

Personally, I prefer just using my knife. Partly because I don’t own a mandoline and partly because they slightly scare me. ;)

The point is to slice the kohlrabi as thin as possible, so feel free to use whatever method you prefer to get the desired result. Whether it’s knife, mandoline, or karate chopping (extra points for karate chopping).

Put It All Together

Once your healthy vegetables are peeled and sliced (and feel free to munch on a few raw slices), it’s time to prepare them for a fat bath!

Properly Sourced Fat

I farmaci moderni romanafarmacie.com migliorano la potenza dopo un’assunzione, premetto innanzitutto che il Medico potrà, non è più considerata come un grave problema, le decisioni di questa conferenza hanno goduto di largo credito. E la sua forma masticabile che ha il gusto fruttato copre il gusto di Lovegra e e può essere causata da pessime esperienze pregresse in campo sessuale, invece, oltre al divieto di utilizzare carni, le cellule muscolari lisce relax nella zona del pene.

I used lard at the beginning of this recipe and then topped it off with a little bit of grass-fed butter, because I like the flavor it adds and who doesn’t love butter?!

If you can’t tolerate dairy, or just prefer to avoid it, then obviously you shouldn’t include the butter. Substitute with more lard or maybe coconut oil would fit your fancy in place of the lard. Whatever form of fat you prefer, use it to help round out your dish.

Everyone can benefit from increasing their fat consumption from healthy sources. I source my lard from two different locations because I know I can trust how they were made and where they were sourced. If you’re looking for a good source of lard, check out Tendergrass Farms or Fatworks. You can order both online and have them delivered straight to your door.

Scalloped Kohlrabi with Parsley

Scalloped Kohlrabi with Parsley

Yield: 2 Servings

Ingredients

  • 3 small kohlrabi
  • 2 tablespoons lard, melted
  • coarse ground sea salt, to taste
  • 1/4-1/3 cup fresh organic curly parsley, chopped
  • 4 tablespoons unsalted grass-fed butter

Directions

  1. Preheat the oven to 350°F.
  2. Chop the ends off the kohlrabi and peel. Thinly slice each kohlrabi.
  3. Place a single layer of kohlrabi in the bottom of an 8x8 glass baking dish. Drizzle the melted lard over the kohlrabi slices. Sprinkle with sea salt and fresh chopped parsley. Continue to layer sliced kohlrabi, drizzle of lard and sprinkled with sea salt and parsley until you run out of kohlrabi slices. Finish with a sprinkle of sea salt and parsley on top.
  4. Cover the dish with foil and transfer to the oven. Bake covered for 30 minutes.
  5. Uncover the dish, add butter and bake uncovered for an additional 30 minutes.
  6. Remove from oven and serve.
  7. Enjoy! :)

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About the Author Marla Starr

Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

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