Kohlrabi for the Novice
- Cuisine: American
- Course: Side Dish
- Features: Fast
Summary:
Folks familiar with kohlrabi have most likely eaten it raw in salads, shaved thin like fennel or shredded like cabbage. Here, pecans and honey accentuate the vegetable's sweet side.
4 servings
Ingredients:
- 4 small kohlrabi bulbs, peeled and cut into 1/4-inch strips
- 1/2 cup shredded carrot
- 2 tablespoons honey
- 2 tablespoons pecans, toasted (see NOTE) and coarsely chopped
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon finely grated lemon zest
- 1 tablespoon snipped chives
- 1 tablespoon unsalted butter
Directions:
Bring a large saucepan of water to a boil over medium-high heat. Add the kohlrabi and carrot and cook for 5 minutes or until the kohlrabi is tender.
Meanwhile, combine the honey, pecans, lemon juice and zest, and chives in a small bowl, stirring to mix well. Set aside.
Drain the vegetables and place in a serving bowl; top with the honey mixture and the butter, stirring to combine. Serve immediately.
NOTE: To toast nuts,:place them in a dry skillet over medium-low heat for about 7 minutes, turning them to avoid burning, until they are fragrant and visibly darkened. Cool completely.
Recipe Source:
Adapted from "In Praise of Pecans," by June Jackson (Bright Sky Press, 2007).
E-mail the Food Section with recipe questions.
