Wayne Gisslen

Pan‐Steamed Kohlrabi with Parsley

Preparation info
  • Portions:

    12

    Portion Size: 3 oz 90 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
2

Method

  1. Select a sautoir or saucepan large enough to hold the kohlrabi in a layer no more than 2 in. (5 cm) deep.
  2. Put about ½ in. (1 cm) of water in the pan and add the salt. Bring to a boil.
  3. Add the kohlrabi. Cover the pan, lower the heat to a simmer, and cook until the kohlrabi is tender but not too soft, about 5 minutes.
  4. Uncover and remove the ko

Per serving: Calories, 60; Protein, 2 g; Fat, 4 g (53% cal.); Cholesterol, 10 mg; Carbohydrates, 6 g; Fiber, 3 g; Sodium, 125 mg.