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Swiss chard & kohlrabi with lemon sauce

Swiss chard & kohlrabi with lemon sauce

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A star rating of 4.3 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 30 mins
  • More effort
  • Serves 4 - 6

Gordon Ramsay combines these two under-used vegetables to create a wonderful steamed side dish

  • Healthy
Nutrition:
HighlightNutrientUnit
kcal255
fat23g
saturates3g
carbs8g
sugars0g
fibre2g
protein4g
low insalt0.93g
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Ingredients

  • 1bunch Swiss chard (about 500g)
  • 1 lemon , grated zest and squeezed juice
  • 1 kohlrabi , peeled and halved
  • 300ml vegetable stock
  • 2 tbsp chopped fresh parsley
  • 100ml olive oil
  • large sprigs fresh rosemary , tarragon, coriander and parsley
  • 2-3 garlic cloves

Method

  • STEP 1

    Cut the white chard stems from green leaves in a V shape, slice diagonally into 5mm strips. Slit the leaves in half, roll 3-4 at a time like a cigar, thinly slice. Put in a bowl and scatter with a little lemon zest. Thinly slice kohlrabi and sprinkle with zest also.

  • STEP 2

    Boil the stock and lemon juice to reduce by half. Pour in a jug and mix in the chopped parsley. Cool, whisk in most of the oil.

  • STEP 3

    Put the rosemary, tarragon and coriander into a steaming pan with the garlic. Cover with water and bring to the boil. Fit basket on top. Sprinkle base with salt and pepper and lay in the kohlrabi. Scatter over white chard and season again. Top with the sprigs of parsley. Drizzle with oil, cover and steam, 5 mins. Remove parsley and scatter over the green chard, lifting up the white vegetables lightly with a large fork. Cover and steam for 3-4 more mins.

  • STEP 4

    Remove to a serving dish and pour over some sauce to serve. This tastes wonderful with grilled salmon or a chicken breast.

RECIPE TIPS
GORDON'S SECRETS OF SUCCESS

Great for protecting vegetables and keeping all the goodness in

GORDON'S SECRETS OF SUCCESS

Choose delicate vegetables for steaming

GORDON'S SECRETS OF SUCCESS

Put any leftover herbs in the water for steaming as it will help to perfume your vegetables

Recipe from Good Food magazine, February 2005

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Overall rating

A star rating of 4.3 out of 5.3 ratings
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