Kohlrabi and thyme stir-fry

Last weekend, my mom and me made this Kohlrabi Casserole from This Primal Life, as I told you before. Today I made my own version out of it, it's much quicker and I added more flavour to it by adding other herbs and spices. I also exchanged the sausages for some minced steak, so I wouldn't eat all those additives that usually are in sausages. The kohlrabi turned out to still be a little crunchy, I like that much better than veggies that are cooked until they've died, twice.

So all in all I liked the way it turned out, and I'm definitely going to make it again.

Kohlrabi and thyme stir-fry (serves 1)

- 150g minced steak (or low fat minced meat)

- 1 large kohlrabi, peeled and cut into 1x1 cm cubes

- 1 medium onion, chopped

- 1 clove garlic, finely chopped

- 1 tsp dried or fresh thyme

- 1 tsp dried or fresh rosemary

- 1 tsp freshly grated ginger

- 1/2 tsp ground cumin

- freshly ground pepper to taste

- 1/4 cup coconut milk

- 1 tbsp olive oil

1. Heat the oil in a frying pan and stir-fry the meat until browned.

2. Add the onion, garlic and ginger, keep stirring, until the onion starts to get soft, then add the kohlrabi.

3. Stir-fry for a couple of minutes and add the other spices.

4. When the kohlrabi starts softening a little (approx. 5 minutes), add coconut milk.

5. Reduce heat to low and stir occasionally until no excess fluid is left in the pan.

6. Serve hot.