Kohlrabi With Honey Butter Recipes

KOHLRABI WITH HONEY BUTTER

Steps:

• 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. , In a small bowl, combine the chives, lemon juice, butter, honey, lemon zest and pepper; mix well. Drain vegetables and transfer to a serving bowl. Add honey butter and toss to coat. Garnish with lemon slices.

SAUTEED KOHLRABI

Steps:

• Trim the stalks from the kohlrabi, slice off the bottom and peel the bulbs. Slice less than 1/4 inch thick.
• Cook in boiling (salted, if desired) water in covered pot for about 10 minutes, until firm but tender. Drain and dry on paper towel.
• Heat butter in skillet and saute slices of kohlrabi in butter until golden brown on both sides, sprinkling with nutmeg.

MASHED KOHLRABI WITH BROWN BUTTER

Steps:

• Heat butter in a small saucepan over medium. Cook hazelnuts until butter foams, then browns, about 5 minutes. Add thyme sprigs and cook until crisp, about 30 seconds. Immediately transfer to a bowl; spoon out nuts and coarsely chop.
• Meanwhile, place potatoes in a large pot and pour in cold water to cover by 1". Season with salt; bring to a boil. Reduce heat and simmer until very tender, 10-12 minutes. Transfer to a large bowl. Return water to a simmer; cook kohlrabies until tender, 12-14 minutes. Drain and add to bowl with potatoes.
• Heat cream in a small saucepan over medium until warm.
• Pass potatoes and kohlrabies through potato ricer or food mill into a large bowl (alternatively, you can also use a masher). Stir in brown butter and warm cream; season with salt. Top mash with hazelnuts and crumble fried thyme over.

KOHLRABI WITH WHITE SAUCE

Steps:

• Place the kohlrabi and 1/2 teaspoon salt in a saucepan. Cover with water, and bring to a boil over medium-high heat. Cook until kohlrabi can be pierced with a fork, but remains firm, about 5 minutes. Drain, reserving 1 cup of cooking water. Place kohlrabi in a bowl, and cover.
• Place the butter into the same saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk and reserved cooking water from the kohlrabi into the flour mixture, stirring until thick and smooth. Stir in the cream, 1 teaspoon salt, nutmeg, white pepper, and parsley until well blended. Continue whisking until sauce thickens, then cook 10 minutes more. Stir in the kohlrabi, tossing to coat evenly with sauce.

KOHLRABI FOR THE NOVICE

Steps:

• Bring a large saucepan of water to a boil over medium-high heat.
• Add the kohlrabi and carrot and cook for five minutes or until kohlrabi is tender.
• Meanwhile, combine honey, pecans, lemon juice, lemon zest and chives in a small bowl. Stir to mix well and set aside.
• Drain vegetables and place in a serving bowl.
• Top with the honey mixture and butter, stirring to combine.
• Serve immediately.
• 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.