Ingredients
The following ingredients have 3 Servings
- 1 very large sweet potato (~21oz/600g)
- 2 medium kohlrabi (15.5oz/430g)
- 2 TBS olive oil
- 1/2 large yellow onion (chopped)
- 4 cloves garlic (minced or pressed)
- 1/4 cup 60ml dry white wine (Pinot gris, Pinot grigio, or Sauvignon blanc works well)
- 1 1/4 cups (300ml) vegetable stock
- 1 1/2 tsp salt
- 10.5 oz/300g beet greens (rinsed)
- 4 oz/115g mushrooms (rinsed and sliced)
- 6 large basil leaves (chopped)
- 1/2 cup (56g) shredded mozzarella cheese (or substitute with vegan cheese)
- 1/2 cup (56g) shredded parmesan cheese (or substitute with vegan cheese)
- freshly ground pepper (optional)
Instruction
- Peel the sweet potato and chop into small cubes. Pulse the sweet potato in a food processor until it turns into tiny bits (just like rice). Pour the chopped bits into a medium bowl.
- Peel the tough exterior of the kohlrabi and chop it into small cubes. Pulse the kohlrabi in the food processor until it turns into tiny bits as well.
- Cut off the stems from the beet greens, and chop the stems and the leaves separately. I like to separate the leaves from the stems because I cook the stems longer.
- Heat the olive oil in a large skillet over medium-high heat. When the pan is hot, add the onions and stir until the they start to turn translucent. Add the garlic and stir for a minute.
- Add in the sweet potatoes and kohlrabi "rice" into the skillet. Sauté for about 2-3 minutes and add the white wine. Once the wine starts absorbing, add the vegetable stock and salt. Reduce the heat to medium-low, and stir in the stalks of the beet greens.
- When the stock starts to boil, stir in the beet green leaves, mushrooms, and chopped basil. Let everything cook for another 3-4 minutes, or until the beet greens start to wilt, and the mushrooms have shrunken.
- Turn off the heat and mix in the shredded cheeses. Serve with some ground pepper.
- Refrigerate leftovers in an air-tight container.
