Best Sauteed Kohlrabi And Watercress Recipes

Sauteed Kohlrabi image

Provided by Marian Burros

Time 20m

Yield 4 servings

Number Of Ingredients 4

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.

Sauteed Kohlrabi and Watercress image

Yield Serves 4

Number Of Ingredients 5

1 pound small kohlrabi bulbs (about 1 bunch)
1 bunch watercress
1 tablespoon unsalted butter
1 tablespoon reserved rendered duck fat from Crisp Duck Breast with Pink Peppercorn Sauce or 1 tablespoon additional unsalted butter
2 tablespoons fresh lemon juice

Steps:

Peel kohlrabi with a vegetable peeler and cut into 2-inch-long julienne strips. Discard coarse stems from watercress. In a large heavy skillet heat butter and reserved duck fat or additional butter over moderately high heat until foam subsides and sauté kohlrabi, stirring, until crisp-tender, 5 to 10 minutes. Add lemon juice and sauté kohlrabi, stirring, 1 minute more. Remove skillet from heat and immediately stir in watercress. Season vegetables with salt and pepper.