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Prep 15 mins
Cook 15 mins
This is a simple recipe that I like to make with our first crop from the garden. Fresh herbs make this a delight. Prep time will depend on the size of your kohlrabi. Expect to be present for the duration of the cooking of this dish. Enjoy!!
- Trim and peel kohlrabi.
- Cut kohlrabi either into 1/4 inch disks or strips.
- Place butter in skillet and melt.
- Over medium heat add the kohlrabi, adjust heat if necessary so that butter does not brown.
- Toss to coat kohlrabi with butter.
- Sprinkle in tarragon and add the stock.
- Cover and continue to cook approximately 10-15 minutes, until slightly tender.
- Uncover and turn the heat up a bit.
- Cook until the kohlrabi is slightly colored.
- Add freshly ground pepper and salt.
- Remove to serving dish.
- Sprinkle with fresh parsley to taste.
Absolutely lovely recipe. PLEASE be sure to pare your kohlrabi carefully as the outside is very woody & nasty. I also used dried tarragon & a splash of cream at the end. Delightful. Except for the tough edges. :(
Very good. A friend gave us a large kohlrabi from her garden. I'd never had one before but after trying this recipe, I'll be having it again. I used dried tarragon and didn't use the cream as some other reviewers suggested - still tasted great. Thanks, Wasyetz, for sharing this recipe with us first-time kohlrabi eaters.
Very yummy! We joined a CSA this year and have been inundated with not only new vegetables but tons of everything (not that I'm complaining ;-) This week kohlrabi was in the box along with more overwintered parsnips. I added a couple of potatoes, onions, and garlic all sliced thin...it was wonderful! I took the tip from another reviewer and added a dash of 1/2 and 1/2 at the end. Also, I didn't have any tarragon but I did have several other fresh herbs in the garden so I took a handful of a variety of them and added them at the end! Delish!