Kohlrabi for the Novice

The Washington Post, July 25, 2007

• • 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).

126 calories, 6g fat, 2g saturated fat, 8mg cholesterol, 38mg sodium, 20g carbohydrates, 6g dietary fiber, n/a sugar, 3g protein.