1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (43g) Recipe makes 4 servings The following items or measurements are not included below: 4 kohlrabi
Calories 114
Calories from Fat 72		(63%)
Amount Per Serving		%DV
	Total Fat 8.0g	12%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 3.6g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 10mg		0%
Potassium 91mg		2%
Total Carbohydrate 11.7g		3%
	Dietary Fiber 1.1g	4%
	Sugars 9.7g
Protein 0.9g		1%
detailed view... how is this calculated?

Kohlrabi for the Novice

Recipe #326258 | 25 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: MarthaStewartWanabe
Sep 20, 2008

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.

SERVES 4 (change servings and units)

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.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chefette2u

On Nov 15, 2009

Very good! I would reduce the lemon juice a little, but otherwise it was quite nice.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Suzy mom to 2

On Apr 24, 2009

This was super yummy! I didn't follow the measurements exactly because I only had 1 small kohlrabi bulb (converting the recipe would have me use half a tbsp of pecans and such, that didn't make much sense) but just tossed the given ingredients together like the recipe says, and the combination of flavors is just awesome! I'd recommend this to a Kohlrabi Novice anytime!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Umami!

On Sep 29, 2008

Yummy! I also saw this recipe in the D&C right after I decided to buy some kohlrabi for the first time at my local Farmer's Market. I'm a definite convert after this. I didn't have pecans, so I subbed smoked almonds and I used my garlic chives. The kohlrabi and carrots together with the nuts created a great texture in this recipe, and the flavor was sublime. I'm sure pecans would have been better, but it was very satisfying with the changes that I made. Thanks for putting this one in!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 3 reviews