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Sauteed Kohlrabi



1 kohlrabi bulb with greens attached

1 small white onion

2 tablespoons olive oil

Salt and pepper to taste



Trim the leaves off the kohlrabi bulb, removing the stems, and rinse in cold water to wash away any remaining dirt. Julienne the leaves and set aside.

Remove the outside skin from the kohlrabi bulb with a peeler or a paring knife. Slice the bulb into 1/4-inch slices, and then into 1/4-inch strips. Cut across the strips to create 1/4-inch cubes. Dice the onion into pieces the same size.

On medium heat, in a small skillet, bring the olive oil to cooking temperature. Add the kohlrabi cubes and slightly brown them. Add the onion and cook until the onion turns translucent, about 3 minutes. Finish with the kohlrabi leaves, cooking for another three minutes, and season to taste.

Serves 2 to 4, depending on the size of the kohlrabi.

-- Alan Peet, former Casbah Executive Chef

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