Charcoal Kissed Kohlrabi with Spicy Peanut Sauce

1. Prepare the Peanut Sauce

To start, warm the peanut oil in a Dutch oven over medium-high heat until it shimmers. Add the finely diced yellow onion and cook until they soften, which should take about 3 to 4 minutes. Stir in the minced garlic, ground cumin seeds, and kosher salt. Lower the heat and mix in the tomato paste and Bragg Liquid Aminos, cooking and stirring for 5 minutes until the mixture deepens in color. Next, stir in the crunchy peanut butter until it's well combined, then gradually pour in the vegetable stock and ginger juice. Drop in the habanero chile, keeping its stem intact. Let it simmer, partially covered, for about an hour. This simmering time is crucial as it melds the flavors and thickens the sauce. Remove the habanero and season the sauce with more salt if needed. The final sauce should be thick and creamy, ready to coat the kohlrabi beautifully.

2. Char the Kohlrabi

While the sauce is simmering, preheat your broiler to high. Place the finely chopped Fresno chiles on a baking sheet and broil them for about a minute. Set them aside for garnishing later. Now, arrange the lump charcoal and light it up. Once the coals are hot and glowing, place the kohlrabi directly on the coals. Roast them, turning often, for about 1 to 1½ hours. This method of roasting directly on the coals will impart a wonderful smoky flavor to the kohlrabi. You’ll know they’re done when a metal skewer easily pierces through to the center. Allow them to cool slightly before peeling off the blackened skin, revealing the tender, smoky interior.

3. Assemble and Serve

Warm the peanut sauce over medium heat, adding a bit of water if it has thickened too much. Spread a generous layer of the sauce on each serving plate and arrange the peeled, roasted kohlrabi on top. Garnish with the broiled Fresno chiles, crushed roasted peanuts, chopped fresh parsley, flaky sea salt, finely grated lemon zest, and a sprinkle of freshly ground white pepper. Enjoy the delightful combination of smoky kohlrabi and spicy, creamy peanut sauce, a dish that's sure to impress with its complex flavors and textures.