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.
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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: