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Sauteed Kohlrabi

Sauteed Kohlrabi

 

Makes 4 servings

2 pounds kohlrabi
1/4 cup butter
Salt to taste
Nutmeg

1. Trim the stalks from the kohlrabi, slice off the bottom and peel the bulbs. Slice less than 1/4 inch thick.

2. Cook in boiling (salted, if desired) water in covered pot for about 10 minutes, until firm but tender. Drain and dry on paper towel.

3. Heat butter in skillet and saute slices of kohlrabi in butter until golden brown on both sides, sprinkling with nutmeg.

 

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