Madeleine Kamman

Kohlrabi Fricassee

Fricassée de Choux Raves

Preparation info
  • Yield

    6 to 8

    servings
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps
Savoie

By Madeleine Kamman

Published 1989

  • About

Kohlrabi is plentiful in the Savoie; according to Marie Thérèse Hermann, its skin was cleaned and removed carefully to form long ribbons that were hung to dry and used in stews as we use dried mushrooms.

Ingredients

  • 2 pounds kohlrabi, peeled and cut into ⅙-inch slices
  • 2 tablespoons butter
  • ½

Method

Blanch the kohlrabi slices until quite tender. Drain well; sauté in very hot butter until the slices brown lightly. Season with caraway, salt and pepper.

The recipe below can also be made with kohlrabi.