Kohlrabi For The Novice Food

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KOHLRABI FOR THE NOVICE



Kohlrabi for the Novice image

This recipe is from the Sept. 16, 2008 edition of the "Living" section of our local newspaper, "The Democrat & Chronicle" (adapted from "In Praise of Pecans by June Jackson" ). I have never tried kohlrabi, but it has been described as a member of the cabbage family but more mild than its broccoli and cauliflower cousins. The article states "pecans and honey accentuate the vegetable's sweet side". I have not cooked this yet but am eager to try it.

Provided by MarthaStewartWanabe

Categories     Greens

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 kohlrabi, bulbs small, peeled and cut into 1/4-inch strips
1/2 cup carrot, shredded
2 tablespoons honey
2 tablespoons pecans, toasted and coarsely chopped
2 tablespoons lemon juice, fresh-squeezed
1/4 teaspoon lemon zest, finely grated
1 tablespoon chives, snipped
1 tablespoon unsalted butter

Steps:

  • Bring a large saucepan of water to a boil over medium-high heat.
  • Add the kohlrabi and carrot and cook for five minutes or until kohlrabi is tender.
  • Meanwhile, combine honey, pecans, lemon juice, lemon zest and chives in a small bowl. Stir to mix well and set aside.
  • Drain vegetables and place in a serving bowl.
  • Top with the honey mixture and butter, stirring to combine.
  • Serve immediately.
  • To toast nuts in a skillet: Cook them in a dry skillet over medium-low heat for around seven minutes, turning them occasionally to prevent burning, until they are fragrant and visibly darkened. Then cool completely.

Nutrition Facts : Calories 115, Fat 8.1, SaturatedFat 2.3, Cholesterol 7.6, Sodium 12, Carbohydrate 11.8, Fiber 1.2, Sugar 9.9, Protein 0.9

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