KOHLRABI FOR THE NOVICE
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.
Provided by MarthaStewartWanabe
Categories Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 115, Fat 8.1, SaturatedFat 2.3, Cholesterol 7.6, Sodium 12, Carbohydrate 11.8, Fiber 1.2, Sugar 9.9, Protein 0.9
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