Elizabeth Schneider

Sautéed Kohlrabi Shreds

Preparation info
  • Serves

    2

    • Difficulty

      Easy

Appears in
top 1000Vegetables from Amaranth to Zucchini
Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

If you haven’t already done so, add kohlrabi to your list of quick-cooking anytime vegetables. Shredded in a processor, it takes minutes to sauté to crisp-tender, and it follows just about any flavoring lead. Spices, herbs, and aromatics all work.

Ingredients

  • 4 medium kohlrabis (about 1½ pounds with tops)
  • 1 tablespoon olive or peanut oil or butter
  • O

Method

  1. Remove kohlrabi leaves, if any, and reserve for another use. Peel kohlrabis thoroughly, removing any fibrous underlayer. Halve bulbs. With grating blade of food processor in place, push down firmly on cut sides to make large shreds.
  2. Heat oil in wide skillet over moderate heat. Toss kohlrabi shreds, with optional ginger and sha