Kohlrabi for the Novice

Submitted by MarthaStewartWanabe

"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."

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 4

ingredients

• 4 kohlrabi, bulbs small, peeled and cut into 1/4-inch strips
• 118.29 ml carrot, shredded
• 29.58 ml honey
• 29.58 ml pecans, toasted and coarsely chopped
• 29.58 ml lemon juice, fresh-squeezed
• 1.23 ml lemon zest, finely grated
• 14.79 ml chives, snipped
• 14.79 ml 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

[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.

 

[Suzy mom to 2]

This was super yummy! I didn't follow the measurements exactly because I only had 1 small kohlrabi bulb (converting the recipe would have me use half a tbsp of pecans and such, that didn't make much sense) but just tossed the given ingredients together like the recipe says, and the combination of flavors is just awesome! I'd recommend this to a Kohlrabi Novice anytime!

 

[CaliCook]

I picked this recipe for my first kohlrabi. I had all the ingredients at hand and it sounded intriguing. I steamed the cubed kohlrabi and carrot together, added a little salt to the dressing and then tossed it all together. It was really yummy! Good contrast in the sauce, crunch from the pecans, and complementing flavors in the vegetables. I'll make it again.

 

[Catnip46]

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