 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
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. Ingredients:
4 kohlrabi, bulbs small, peeled and cut into 1/4-inch strips |
1/2 cup carrot, shredded |
2 tablespoons honey |
2 tablespoons pecans, toasted and coarsely chopped |
2 tablespoons lemon juice, fresh-squeezed |
1/4 teaspoon lemon zest, finely grated |
1 tablespoon chives, snipped |
1 tablespoon unsalted butter |
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.
|
|