Yield: 4 Servings
|2 \N||Good sized kohlrabi; peeled trimmed of leaves|
|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.