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Kohlrabi for the Novice

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“This recipe is from the Sept. 16, 2008 edition of the "Living" section of our local newspaper, "The Democrat & Chronicle" (adapted from "In Praise of Pecans by June Jackson" ). I have never tried kohlrabi, but it has been described as a member of the cabbage family but more mild than its broccoli and cauliflower cousins. The article states "pecans and honey accentuate the vegetable's sweet side". I have not cooked this yet but am eager to try it.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large saucepan of water to a boil over medium-high heat.
  2. Add the kohlrabi and carrot and cook for five minutes or until kohlrabi is tender.
  3. Meanwhile, combine honey, pecans, lemon juice, lemon zest and chives in a small bowl. Stir to mix well and set aside.
  4. Drain vegetables and place in a serving bowl.
  5. Top with the honey mixture and butter, stirring to combine.
  6. Serve immediately.
  7. To toast nuts in a skillet: Cook them in a dry skillet over medium-low heat for around seven minutes, turning them occasionally to prevent burning, until they are fragrant and visibly darkened. Then cool completely.

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