Sauteed kohlrabi
Yield: 4 Servings
Ingredients:
- 2 Good sized kohlrabi; peeled -- trimmed of leaves
- 1 ts Salt
- 1 md Onion; peeled and diced
- 4 tb Sweet butter
- 1 tb Chopped fresh marjoram or
- 1 tb Chopped fresh basil Grate the kohlrabi in a food processor or by hand. Sprinkle with salt and allow to sit in a colander for
- 30 minutes. Squeeze water out.
Instructions:
Melt butter in a saute pan. Brown onions and stir in kohlrabi. Turn heat to low cover and simmer for 10 minutes. Uncover and turn up the heat to medium. Cook another 2 minutes. Add fresh herbs. Ogden writes: "We enjoy kohlrabi sliced thin and eaten raw however on the cooler nights this sauteed dish is a nice accompaniment to a main dish." Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog Spring/Summer 1994 Vol. XI No. 1. Pg. 21. Typed for you by Cathy Harned.
