Sauteed Kohlrabi Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: Good sized kohlrabi, peeled - trimmed of leaves
1 tsp: Salt,
1 medium: Onion, peeled and diced
4 tbsp: Sweet butter,
1 tbsp: Chopped fresh marjoram or,
1 tbsp: Chopped fresh basil,
Directions:
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 Cooks Garden" catalog,
Spring/Summer 1994, Vol. XI, No. 1. Pg. 21. Typed for you by Cathy
Harned.
Source from luhu.jp
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 Cooks Garden" catalog,
Spring/Summer 1994, Vol. XI, No. 1. Pg. 21. Typed for you by Cathy
Harned.
Source from luhu.jp