17min 4 ppl
Vegan Kohlrabi Osso Buco à la Provençale
107 minutes
4 people
Hardover 60 min or 12+ steps
107 min · 10 steps
Hard: over 60 min or 12+ steps
310 kcalper person
Protein 6g
Carbs 28g
Fats 16g
About this dish
Thick kohlrabi rounds are seared and braised low and slow in a saffron-scented tomato-wine soffritto with green olives and capers, finished with a bright lemon-caper gremolata — the same technique used for the classic Milanese original, applied entirely to plants.
Allergy Info
Gluten, Celery, Sulphites
Diet Info
Vegan
Ingredients
Fresh Produce
- Kohlrabi bulbspeeled and cut into 4 cm thick rounds (about 8 rounds total)4 large
- White onionfinely diced1 large
- Carrotsfinely diced2 medium
- Celeryfinely diced3 stalks
- Garlic cloves4 minced, 2 left whole6 cloves
- Fresh thyme leaves1 tsp
- Fresh rosemary2 sprigs
- Orange zest1 wide strip
- Lemon zest1 wide strip
- Flat-leaf parsleyleaves only, finely chopped, for gremolata4 tbsp
- Lemonzest finely grated, for gremolata1 whole
- Garlic cloveminced, for gremolata1 whole
Tins & Jars
- Whole San Marzano tomatoescrushed by hand400 g tin
- Vegetable stockgood quality300 ml
- Tomato paste1 tbsp
- Green olivesPicholine or Lucques if possible, halved80 g
- Capersrinsed1 tbsp
Dried Goods
- Plain flouror rice flour for gluten-free, for dusting3 tbsp
Spices & Seasonings
- Fine sea saltplus more to taste1 tsp
- Black pepperfreshly ground0.5 tsp
- Dried bay leaves2 leaves
- Saffron threadsabout 20 threads, bloomed in 2 tbsp warm water1 generous pinch
Oils & Condiments
- Extra-virgin olive oildivided60 ml
- Dry white winesuch as Vermentino or Picpoul200 ml
- Extra-virgin olive oilfor gremolata1 tbsp
Utensils
- Wide Dutch oven or braising pan
- Chef's knife
- Chopping board
- Zester or fine grater
Method
1
Combine the saffron threads with 2 tbsp warm water in a small bowl and set aside to bloom. Finely dice the onion, carrots, and celery. Mince 4 garlic cloves. Crush the canned tomatoes by hand in their juices. Pat the kohlrabi rounds completely dry with kitchen paper, then dust lightly on both sides with flour, shaking off any excess.
Approx. 15 minutes
2
Prepare the gremolata by combining the chopped parsley, lemon zest, minced garlic, and olive oil in a small bowl. Season lightly with salt, cover, and refrigerate until serving.
Approx. 5 minutes
3
Heat 40 ml of the olive oil in a wide, heavy-based Dutch oven or braising pan over medium-high heat until shimmering. Working in batches if needed, sear the kohlrabi rounds for 3-4 minutes per side until a deep golden crust forms — do not rush this step. Transfer to a plate and set aside.
Approx. 14 minutes
4
Reduce heat to medium and add the remaining 20 ml olive oil to the same pan. Add the onion, carrot, and celery with a pinch of salt and cook, stirring occasionally, for 8-10 minutes until the vegetables are completely soft and beginning to turn golden at the edges.
Approx. 9 minutes
5
Add the minced garlic and tomato paste and cook, stirring constantly, for 2 minutes until the paste darkens slightly and smells fragrant.
Approx. 2 minutes
6
Pour in the white wine and deglaze the pan, scraping up any browned bits from the bottom. Cook for 4-5 minutes until the wine is reduced by half and the sharp alcohol smell has mellowed.
Approx. 5 minutes
7
Add the crushed tomatoes, vegetable stock, saffron with its soaking water, thyme, rosemary sprigs, bay leaves, orange zest strip, and lemon zest strip. Stir to combine, then nestle the seared kohlrabi rounds back into the braising liquid in a single layer.
Approx. 3 minutes
8
Bring to a gentle simmer, then reduce the heat to low, cover with a tight-fitting lid, and braise for 40 minutes until the kohlrabi yields easily when pierced with a skewer but still holds its shape.
Approx. 40 minutes
9
Remove the lid, add the olives and capers, and cook uncovered for a further 10-12 minutes until the braising sauce has thickened to a glossy, coating consistency. Taste and adjust seasoning with salt and pepper. Discard the rosemary sprigs, bay leaves, and citrus zest strips.
Approx. 11 minutes
10
Serve the kohlrabi rounds over soft polenta or crusty bread, spoon the braising sauce generously over the top, and finish each portion with a heaped spoonful of the cold gremolata.
Approx. 3 minutes
