Saturday, May 07, 2005
Kohlrabi - Sweet and Crunchy
Buy the smallest kohlrabi you can find because they get tough and strong-flavored when they are large. Green or purple doesn't matter - they are the same on the inside once you peel them.
Kohlrabi and Watercress Saute
This is a nice vegetable side dish from Epicurious .
1 pound small kohlrabi bulbs (about 1 bunch)
1 bunch watercress
2 tablespoon unsalted butter
2 tablespoons fresh lemon juice
Peel kohlrabi and cut into julienne strips. Remove and discard stems from watercress. In a large heavy skillet heat butter over moderately high heat. SautÃ© kohlrabi, stirring, 5 minutes.
Add lemon juice and sautÃ© kohlrabi, stirring, 1 minute more. Remove pan from heat and immediately stir in watercress. Season with salt and pepper.