K

Braised Kohlrabi

Ingredients

1 kohlrabi
1 small onion 1 tablespoon butter salt and pepper

Preparation

 Heat butter in a heavy skillet. Chop onion and sauté in butter over medium heat.

Peel kohlrabi to remove fibrous skin. Slice thinly, or grate coarsely. Add to skillet, stir to coat with butter, and cover. Reduce heat to medium-low and cook until kohlrabi is tender, about 10-15 minutes for slices, less if grated. Add salt and pepper to taste. Serve hot.

 

Kohlrabi & Apple Slaw with Creamy ColeSlaw Dressing

From www.veggieventure.com

Ingredients

DRESSING
1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
Salt & pepper to taste - go easy here
Fresh mint, chopped

Preparation

1 fresh kohlrabi, trimmed, peeled, grated or cut into matchsticks

2 apples, peeled, grated to cut into matchsticks (try to keep equivalent volumes of kohlrabi:apple)

Whisk cream into light pillows - this takes a minute or so, no need to get out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately.

Fettuccine with Sausage and Kale

Adapted from Gourmet

Ingredients

3 tablespoons olive oil
1 lb hot turkey or pork sausage, casings discarded and sausage crumbled
One bunch, approximately 1/2 lb kale, tough stems and center ribs discarded and leaves coarsely chopped
1/2 lb dried egg fettuccine
2/3 cup reduced-sodium chicken broth
1 oz finely grated Pecorino Romano (1/2 cup) plus additional for serving

Preparation

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.

Meanwhile, blanch kale in a 6-quart pot of boiling salted water, uncovered, 5 minutes. Remove kale with a large sieve and drain. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.

While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired.

Serve immediately, with additional cheese on the side.