| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Side dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
|
Good sized kohlrabi; peeled trimmed of leaves |
| 1 |
ts |
Salt |
| 1 |
md |
Onion; peeled and diced |
| 4 |
tb |
Sweet butter |
| 1 |
tb |
Chopped fresh marjoram or |
| 1 |
tb |
Chopped fresh basil |
INSTRUCTIONS
Grate the kohlrabi in a food processor or by hand. Sprinkle with salt and
allow to sit in a colander for 30 minutes. Squeeze water out.
Melt butter in a saute pan. Brown onions and stir in kohlrabi. Turn heat
to low, cover and simmer for 10 minutes. Uncover and turn up the heat to
medium. Cook another 2 minutes. Add fresh herbs.
Ogden writes: "We enjoy kohlrabi sliced thin and eaten raw, however, on the
cooler nights this sauteed dish is a nice accompaniment to a main dish."
Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog,
Spring/Summer 1994, Vol. XI, No. 1. Pg. 21. Typed for you by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Actions DO speak louder than words. Do Jesus’?”