• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Cooking Tips
  • About
  • Subscribe
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Cooking Tips
    • About
    • Subscribe
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Gluten Free

    Sage Brown Butter Kohlrabi Noodles with Pine Nuts

    Published: Oct 3, 2019 / Modified: Oct 14, 2021 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 2 Comments

    • 88
    Jump to Recipe Print
    kohlrabi noodles and pine nuts in a bowl
    kohlrabi noodles and pine nuts in a bowl
    kohlrabi noodles and pine nuts in a bowl

    These kohlrabi noodles are decadent and gourmet-like, but require only 4 ingredients and 20 minutes. For a fun way to pair a unique vegetable with savory fall favors, this gluten free and vegetarian kohlrabi recipe is for you!

    kohlrabi noodles and pine nuts in a bowl

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    Woaaaaah nelly, do I have a treat for you today!

    The way this dish tastes sort of makes you feel like the chef at a 5-star gourmet restaurant came into your kitchen and whipped up a quick meal.

    I’m serious, though! These Sage Brown Butter Kohlrabi Noodles are coated in a decadent 2-ingredient sauce. Then, they’re topped with perfectly toasted pine nuts.

    The delicate, slightly sweet flavor of kohlrabi (similar to the taste of a broccoli stalk) shines through in this dish, and proved to be a wonderful companion to one of my favorite fall herbs…sage!

    I’m so pleased with how it turned out that I vowed to make it at least a dozen more times this fall. Good thing kohlrabi season lasts through the winter and into early spring in most areas.

    spiralized kohlrabi

    By the way, for those of you who aren’t too familiar with kohlrabi, I wrote all about it in my recent post on Roasted Kohlrabi Steaks.

    How to Make Kohlrabi Noodles

    In order to prepare kohlrabi to resemble “noodles,” you need a spiralizer (click the link to see which one I prefer to use).

    And before you run a bulb of kohlrabi through the spiralizer, you need to trim and peel it with a swivel peeler. Kohlrabi skin is edible, but it doesn’t lend itself to making good noodles.

    You can use either green or purple kohlrabi to make the noodles. They taste very similar in my opinion. So, the recipe should turn out just fine regardless of which one you choose.

    A company called Mann’s also sells pre-spiralized kohlrabi noodles if you’d rather go that route instead.

    spiralized kohlrabi

    Cooking Kohlrabi Noodles

    The best way to cook kohlrabi noodles is in a large skillet. You’ll find that a single kohlrabi bulb makes a TON of noodles, but that they will cook down.

    For this recipe, put half of the butter in the skillet with half of the chopped sage for it to melt down before adding the noodles. Let them cook for 10-15 minutes or until they get to your desired level of tenderness.

    kohlrabi noodles and pine nuts in a bowl

    While that’s happening, toast the pine nuts in a separate skillet until fragrant, and remove them from heat immediately (you don’t want them to burn!). About 5 minutes before your noodles are finished, add the rest of the butter and sage to the same skillet you used for the pine nuts.

    Let the sauce melt down until it shimmers and turns slightly brown (over medium heat). Drizzle the cooked kohlrabi with the sage brown butter sauce. Transfer to a plate and top with pine nuts and more sage.

    Can you say YUMMMM?!

    What to Serve with Kohlrabi Noodles

    To serve this dish as part of a complete meal, pair it with fish or pork tenderloin. Or you can add lentils for a vegetarian option.

    Kohlrabi noodles taste best when eaten right away, but you can store leftovers in an airtight container in the fridge for 2-3 days.

    kohlrabi noodles and pine nuts in a bowl

    For other recipes with kohlrabi, don’t miss out on my Baked Kohlrabi Chips with Shallot Yogurt Dip and Whole Roasted Kohlrabi with Pomegranate Reduction. And if you LOVE sage brown butter, my Acorn Squash Eggs-in-a-hole with Sage Brown Butter are a reader favorite!

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    kohlrabi noodles and pine nuts in a bowl

    Sage Brown Butter Kohlrabi Noodles with Pine Nuts

    A gourmet-like dish that requires only 4 ingredients and 20 minutes! You will love this vegetarian and gluten free recipe with savory fall flavors.
    5 from 7 votes
    Print Pin Rate Save Saved!
    Prep Time: 5 mins
    Cook Time: 15 mins
    Total Time: 20 mins
    Servings: 2 people
    Calories: 440kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 1 kohlrabi bulb - green or purple
    • 6 tablespoon butter - divided
    • 20 to 30 sage leaves - chopped and divided, ~¼ cup
    • ¼ cup pine nuts
    • Sea salt - to taste; omit if using salted butter
    • Black pepper - to taste
    Prevent your screen from going dark

    Instructions

    • Prepare the kohlrabi by peeling the bulb and running it through a spiralizer. Use your knife or kitchen scissors to cut the noodles into shorter pieces (the long ones can be hard to eat all at once!).
    • In a large skillet over medium heat, add half of the butter and sage and let it melt for 1-2 minutes. Add the kohlrabi noodles (it will look like a lot at first before they cook down) and let them cook for 10-15 minutes, stirring occasionally, until they reach your desired tenderness.
    • In a separate skillet, toast the pine nuts over medium heat until fragrant (~2-4 minutes). Remove them from the skillet and reserve for later. In the same skillet that you used for the pine nuts, heat the second half of the butter and sage over medium heat until the butter shimmers and turns slightly brown.
    • When the kohlrabi noodles are finishing cooking, drizzle them with the sage brown butter. Transfer to two plates and top with the pine nuts, salt and pepper, and more sage if desired. Enjoy!

    Notes

    Serve on the side of chicken, fish, or pork tenderloin, or add lentils for a vegetarian option.

    Nutrition

    Serving: 1serving | Calories: 440kcal | Carbohydrates: 7g | Protein: 4g | Fat: 46g | Saturated Fat: 23g | Cholesterol: 92mg | Sodium: 320mg | Potassium: 363mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1092IU | Vitamin C: 47mg | Calcium: 28mg | Iron: 1mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Have a great weekend!

    Lizzie

    More Gluten Free Recipes

    • Slow Cooker Roasted Potatoes
    • Sautéed Rapini (Broccoli Rabe)
    • Banana Chia Pudding
    • Sheet Pan Omelet with Veggies
    • 88

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. trish

      March 08, 2022 at 2:28 pm

      I used Ghee instead of butter for more nutty creamy flavor and less fat.

      Reply
      • Lizzie Streit, MS, RDN

        March 08, 2022 at 7:39 pm

        Hi Trish, thanks for your comment. Ghee actually contains more fat than butter per tablespoon.

        Reply

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Meal Prep Recipes

    • Almond Granola with Honey and Vanilla
    • Morning Glory Cookies (Healthy Oatmeal Breakfast Cookies)
    • Banana Red Lentil Muffins
    • Tofu Burrito Bowls

    Soup Recipes

    • Broccoli Almond Soup with Feta
    • Kabocha Squash Soup with Coconut Milk and Apple Cider
    • Swede Soup with Crispy Onions
    • Vegan Tomato Bisque with Cashews

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2023 It's a Veg World After All ® LLC