Kohlrabi Spaghetti with Parsley and Pickles

We can’t eat root veggies like apples so we need to get creative if we want to serve them fresh. Turning them into a beautiful vegetable spaghettti is a very good option. You’ll need a spiralizer for that. We love spaghetti partly because it’s so fun to eat! Serving veggies, especially root veggies, like this is a game changer for our joy with nutritious food. This recipe includes how to give your sunflower seeds a surprising acidity by treating them with vinegar after roasting.

Serves 2. Prep time: 15 min


For the kohlrabi spaghetti
3 tbsp sunflower seeds
2 tbsp apple cider vinegar
pinch of pepper and bell pepper powder
1 Kohlrabi, peeled
4 sprigs of parsley, chopped
3 tbsp dried oregano
juice of 1 1/2 lemons
1 2 tbsp syrup of choice
salt, a pinch of pepper

For the side (optional)
1/3 stalk of fennel, chopped
nigella seeds


Put a pan on medium fire and roast the sunflower seeds while occasionally flip them in the pan. When the seeds have a blond-brownish colour put them into a small bowl and immediately add the apple cider vinegar. It should evaporate. Add some pepper and red bell pepper powder and stir. Put the Kohlrabi into a vegetable spiralizer and make the kohlrabi spaghetti. Make sure to keep the spirals as short as spaghetti would be. They tend to become very long otherwise. Add all the remaining ingredients except the sunflower seeds and combine them. Let marinate for 3 minutes. Plate the spaghetti, top with the sunflower seeds and optionally add the sides.

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