Sauteed kohlrabi

Yield: 4 Servings

Measure Ingredient
2 \N Good sized kohlrabi; peeled trimmed of leaves
1 teaspoon Salt
1 medium Onion; peeled and diced
4 tablespoons Sweet butter
1 tablespoon Chopped fresh marjoram or
1 tablespoon Chopped fresh basil

Grate the kohlrabi in a food processor or by hand. Sprinkle with salt and allow to sit in a colander for 30 minutes. Squeeze water out.

Melt butter in a saute pan. Brown onions and stir in kohlrabi. Turn heat to low, cover and simmer for 10 minutes. Uncover and turn up the heat to medium. Cook another 2 minutes. Add fresh herbs.

Ogden writes: "We enjoy kohlrabi sliced thin and eaten raw, however, on the cooler nights this sauteed dish is a nice accompaniment to a main dish."

Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog, Spring/Summer 1994, Vol. XI, No. 1. Pg. 21. Typed for you by Cathy Harned.

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