1/2 Photos of Kohlrabi for the Novice
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.
My Private Note
Units: US | Metric
- 1Bring a large saucepan of water to a boil over medium-high heat.
- 2Add the kohlrabi and carrot and cook for five minutes or until kohlrabi is tender.
- 3Meanwhile, combine honey, pecans, lemon juice, lemon zest and chives in a small bowl. Stir to mix well and set aside.
- 4Drain vegetables and place in a serving bowl.
- 5Top with the honey mixture and butter, stirring to combine.
- 6Serve immediately.
- 7To 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.
Nutritional Facts for Kohlrabi for the Novice
Serving Size: 1 (45 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 114.9
- Calories from Fat 72
- Total Fat 8.0 g
- Saturated Fat 2.2 g
- Cholesterol 7.6 mg
- Sodium 11.9 mg
- Total Carbohydrate 11.7 g
- Dietary Fiber 1.2 g
- Sugars 9.8 g
- Protein 0.9 g
The following items or measurements are not included: