26 January 2011

recipe: buttery kohlrabi with thyme

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I'm pretty guilty of subscribing to food magazines, buying cookbooks, and scouring food blogs for photos and inspirations and then neglecting to make anything from them. So as I was trying to clean out my fridge and get some cooking done for the week, I spied some neglected kohlrabi* I originally bought for another purpose. There was already a plan in motion to roast a bunch of winter veggies, but I wasn't inspired to throw the kohlrabi into that and remembered upon my cursory flip through my latest issue of Saveur, that was happily still on the kitchen table, that there was something about kohlrabi in there. There was a simple recipe with ingredients I had on hand and so I went with it.

Rarely do I make any recipe as written, and despite the simplicity of Saveur's, it was not immune from my improvisations. I was really surprised by how incredibly sweet the kohlrabi was, and how perfectly the butter complimented it-- I don't use butter very regularly, but good quality butter will really make the difference on this dish.


Buttery Kohlrabi with Thyme
Serves 2-3 
You could make this vegan by subbing olive oil for the butter, or one of those "vegan butters" if you roll like that.

1 lb. kohlrabi, peeled and cut into 1-inch cubes
1/2 cup water or vegetable stock
1 1/2 tablespoons unsalted high-quality butter, divided
1 teaspoon fresh thyme leaves
sea salt and freshly ground black pepper, to taste


Add the kohlrabi, water, half of the butter, thyme, and a sprinkle of salt and pepper to a heavy-bottomed skillet over medium-high heat. Bring to a low boil, cover and reduce the heat, cooking for about 20-25 minutes, stirring occasionally. Add additional small amounts of water or stock if needed while cooking. Once the kohlrabi is soft and tender, remove from heat and eat it up!


*Kohlrabi: resembles a turnip, only it's sweeter and more delicately flavored. It's light green and sometimes sold with its edible greens attached.  It can be eaten raw or cooked. Choose small ones, and peel before using. (From Cook's Thesaurus) 

I first tried this funny "cabbage-turnip" in cooking school in a salad I think, and really loved it, but haven't done too much with it since. After this, I'm pretty sure that's all going to change.

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