recipes | Braised Kohlrabi Recipe

Join Now

RSS Feeds

hints

FREE Printable Recipe Cards

e-Newsletter

Braised Kohlrabi Recipe

rate this recipe Rate this recipe

A sweet, mild vegetable which deserves to be better known, kohlrabi is especially good in this simple preparation. Choose tennis-ball size or smaller kohlrabis to make sure they are young and tender.

Braised Kohlrabi Recipe (+)

Directions

Heat butter in a heavy skillet. Chop onion and sauté in butter over medium heat.
Peel kohlrabis to remove fibrous skin. Slice thinly, or grate coarsely. Add to skillet, stir to coat with butter, and cover. Reduce heat to medium-low and cook until kohlrabi is tender, about 15 minutes for slices, less if grated. Add salt and pepper to taste. Serve hot.

Container: heavy skillet

Prep Time: 10 minutes

Cook Time: 15 minutes

Serving Description: about 2/3 cup

Servings: 4

Enter desired servings:

Ingredients

-		2 pounds untrimmed kohlrabi, about 1 pound trimmed
-		1 small onion
-		2 tablespoons butter
		salt and pepper

Braised Kohlrabi recipe - Related Content

Recipes

Braised Brussels Sprouts with Sage Butter

The distinctive flavor of sage livens the taste of buttery Brussels sprouts in this simple preparation.

Braised Beet Greens

Don't discard the tops of your next bunch of beets. Try this easy, tasty dish: it's just as good as the more familiar red--or yellow--part of the beet.

Kohlrabi Slaw

Sweet and crunchy, this slaw is a refreshing addition for a lunch or picnic menu.

Rabbit Braised with Fruit

Braising will produce tender, tasty results whether the rabbit is farm-rasied or wild. Try cherries or prunes with red wine; apples or golden raisins with white wine.

Wine Braised Chuck Roast

When braised slowly in this tasty red wine sauce, an ordinary chuck roast becomes a tender, mouth-watering treat.

Cooking Tips & Advice

BraisingStewing Lamb

Braising | Stewing Braising and stewing involve the slow cooking of meat in a liquid. This technique tenderizes and softens firm or tough cuts and allows for rich and ...

Braising and Stewing Pork

Braising and stewing are very similar moist heat methods of cooking. They both use the same process of searing to enhance color and flavor, and slow cooking in liquid to ...

Braising Turkey

Braising is a cooking process in which tougher cuts of meat are cooked in liquid in order to add flavor and to moisten and tenderize the meat. It is a useful cooking ...

Braising Beef

Braising is a process of slow cooking tougher cuts of meat in liquid in order to add flavor and to moisten and tenderize the meat. This technique is also known as ...

Braising and Stewing Chicken

Braising and stewing are very similar methods of cooking. They both use the same process of searing to enhance color and flavor, and slow cooking in liquid to produce ...

Glossary Terms

Braiser Pan

A type of pan that is made specifically for braising foods. Available in several different sizes, this pan is round, contains a lid, and has two small round handles opposite each ...

Kohlrabi

A light green or purple vegetable that is a member of the cabbage family. As it grows it develops a bulblike stem that expands into a round bulb shape just below the leaves. It ...

Braise

A method of cooking in which food is first seared in oil or fat using an open pan and is then slowly cooked in a small quantity of liquid with the pan covered. It is important ...