Sauteed Kohlrabi
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds kohlrabi
- ¼cup butter
- Salt to taste
- Nutmeg
Nutritional analysis per serving (4 servings)
176 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 9 grams dietary fiber; 6 grams sugars; 4 grams protein; 566 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the stalks from the kohlrabi, slice off the bottom and peel the bulbs. Slice less than ¼ inch thick.
- Step 2
Cook in boiling (salted, if desired) water in covered pot for about 10 minutes, until firm but tender. Drain and dry on paper towel.
- Step 3
Heat butter in skillet and saute slices of kohlrabi in butter until golden brown on both sides, sprinkling with nutmeg.
Private Notes
Comments
And the Asian way is ???
This was first time I’ve prepared or eaten kohlrabi, and I did it with kohlrabi I grew from seed. This recipe was very helpful, but rather than boil the kohlrabi first, I sautéed the kohlrabi for a few minutes and then added a couple tablespoons of water, covered the skillet, and let it steam for the last few minutes to finish cooking. That is also I sauté potatoes. We served the kohlrabi as a side to grilled pork kebabs and steamed rice. A delicious balanced dinner.
This was first time I’ve prepared or eaten kohlrabi, and I did it with kohlrabi I grew from seed. This recipe was very helpful, but rather than boil the kohlrabi first, I sautéed the kohlrabi for a few minutes and then added a couple tablespoons of water, covered the skillet, and let it steam for the last few minutes to finish cooking. That is also I sauté potatoes. We served the kohlrabi as a side to grilled pork kebabs and steamed rice. A delicious balanced dinner.
This is delicious but watch the time in the boiling water. They cook fast. Just need a blanching.
share it the Asian way to save nutrients from leaking to boiling water
And the Asian way is ???