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Kohlrabi vegetables in butter

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Ingredients for 4 servings:

  • 3 m.-large kohlrabi
  • some kohlrabi greens
  • Salt
  • 3 tbsp butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Kohlrabi plain – delicious without cream or sauce

Peel the kohlrabi and cut into sticks. Bring 1.5 liters of water to a boil in a pot and add two heaped teaspoons of salt. When the water boils, add the kohlrabi sticks and cook for about 10-15 minutes until al dente. The kohlrabi shouldn’t be overcooked, otherwise it will quickly become mushy, but it shouldn’t be too al dente either. Drain the kohlrabi. Return the pot to the stove, add the butter, and melt over low heat. Remove the stems from the kohlrabi greens and cut the leaves into fine strips. Briefly toss them in the butter, return the kohlrabi to the pot, toss to coat, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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