WARM KOHLRABI SALAD

WARM KOHLRABI SALAD image

Yield 4 to 6 servings

Number Of Ingredients 10

3 large kohlrabi (about 1 1/2 to 2 pounds), peeled and cut into 3/4 inch dice
2 tablespoons olive oil
1 tablespoon butter
1/2 cup water or chicken stock
1/2 cup dry white wine
zest and juice of 1 lemon
1 tablespoon country dijon mustard
salt and pepper to taste
3 scallions (white and green parts) thinly sliced on the bias
1/4 cup chopped assorted fresh herbs, such as cilantro, parsley, thyme, marjoram, etc.

Steps:

In a medium saucepan, heat olive oil and melt butter over medium high heat then add the diced kohlrabi and season to taste with salt and pepper. Brown the kohlrabi for about five minutes, stirring occasionally to caramelize. Add the wine and chicken stock, reduce heat to a medium low, cover and simmer the kohlrabi for 10 minutes more. Test the kohlrabi for doneness by piercing with a knife or fork for tenderness. Remove from the heat and mix in the lemon zest, lemon juice, the green onion, and the dijon mustard. Garnish with the fresh herbs.