Kohlrabi for the Novice

MarthaStewartWanabe's Note:

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.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 4 kohlrabi , bulbs small, peeled and cut into 1/4-inch strips
• ½ cup carrot , shredded
• 2 tablespoons honey
• 2 tablespoons pecans , toasted and coarsely chopped
• 2 tablespoons lemon juice , fresh-squeezed
• ¼ teaspoon lemon zest , finely grated
• 1 tablespoon chives , snipped
• 1 tablespoon unsalted butter

Directions:

1. Bring a large saucepan of water to a boil over medium-high heat.
2. Add the kohlrabi and carrot and cook for five minutes or until kohlrabi is tender.
3. Meanwhile, combine honey, pecans, lemon juice, lemon zest and chives in a small bowl. Stir to mix well and set aside.
4. Drain vegetables and place in a serving bowl.
5. Top with the honey mixture and butter, stirring to combine.
6. Serve immediately.
7. 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.

Reviews

[Catnip46]

I did not have any carrots on hand so I just used kohlrabies.
The sauce was good but I did not care for this over my kohlrabi. I am rating this for the sauce alone.

[Suse40]

Just fixed this tonight and it was very good. An interesting vegetable dish. Never having cooked kohlrabi before, I peeled it, like the directions said, but my bulbs were so tender, that I don't think I really needed to peel them. They were a beautiful purple and green combo, so I hated to lose the vitamins in all that color. I also used a sour orange instead of a lemon and the result was terrific. Definitely a keeper.

[Chefette2u]

Very good! I would reduce the lemon juice a little, but otherwise it was quite nice.