Kohlrabi with Honey Butter |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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If you're not acquainted with kohlrabi, this recipe will serve as a pleasant introduction. Honey and lemon lend a sweet, citrusy taste to the turnip-veggie. I found the recipe several years ago and give it a try. It remains one of our favorite dishes, Wanda Holoubek writes from Salina, Kansas. Ingredients:
1 pound kohlrabi (4 to 5 small), peeled and cut into 1/4-inch strips |
1 medium carrot, cut into 1/8-inch strips |
1 tablespoon minced chives |
1 tablespoon lemon juice |
1 tablespoon butter, melted |
2 teaspoons honey |
1/4 teaspoon grated lemon peel |
1/8 teaspoon pepper |
4 lemon slices |
Directions:
1. In a large skillet, bring 1 in. of water, kohlrabi and carrot to a boil. Reduce heat; cover and simmer for 6-10 minutes or until crisp-tender.
2. In a small bowl, combine the chives, lemon juice, butter, honey, lemon peel and pepper; mix well. Drain vegetables and transfer to a serving bowl. Add honey butter and toss to coat. Garnish with lemon slices. Yield: 4 servings.
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