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Sauteed Kohlrabi with Onions and Cream

Recipe photo courtesy of Raymond Hom
Source: Martha Stewart Living, June 2011

Ingredients

Directions

Cook's Notes

To store fresh kohlrabi, cut off leaves, wrap them in a damp paper towel, and place in a plastic bag. Leaves can be refrigerated for three to four days; the bulb for several weeks.

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  • MS11614942
    11 JUN, 2018
    I've had kohlrabi before but this dish was a revelation. I used a tender kohlrabi from our garden and the greens (which I'd never cooked before). My husband and I found it memorably good. We sliced the bulb into 1/4 thick pieces rather than cubed it (I don't follow instructions well) and I just from gauging the picture on this recipe I think I preferred the look of the sliced.
    Reply
  • lethaltoenails
    18 JUN, 2015
    Kohlrabi is one of those vegetables I got in our CSA box and said - "now what?" I found this recipe, and liked the way it also included the greens. I found this recipe to be simple, easy and when served to a household of somewhat fussy menfolk for a late supper, they loved it! I used half and half instead of heavy cream, and we didn't have any onion, but we did have large scallion/spring onions from the CSA, and these ingredients were just as good. Try this one, and you'll be sold.
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