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Sautéed Shredded Kohlrabi
Preparation info
- Difficulty
Easy
Appears in
Published 1986
This is one of those obvious, delicious everyday dishes that you may have missed. The basic treatment of this sweetly crisp vegetable is now standard in my house, with variations that include shallots or onions, caraway or fennel seed and a soupçon of mustard, a snippet of jalapeño, or a sprinkling of freshly snipped dill or marjoram.
Method
For each person allow 2 medium kohlrabi bulbs (weighed with leaves, about ½ pound). Peel the bulbs, then halve. Shred coarse (a processor blade is ideal). Sauté for a few minutes in olive oil or butter in a wide skillet, until tender to taste. Season with salt