Creamy Kohlrabi


Here's something decadent you can do with your kohlrabi this week. Though I usually eat my kohlrabi raw sliced into salads or cooked in stir fries or other dishes combined with other veggies, in this dish it takes takes center stage. From the Cook's Garden by Ellen Ecker Ogden.

2 large kohlrabi
1 tsp fine sea salt, plus more to taste
4 TB (1/2 stick) butter
1 small onion
3 TB heavy cream
freshly ground black pepper, to taste

Cut off top and root ends of kohlrabi and ue a paring knife to remove tough cabbage-like outer skin. Grate the kohlrabi on the large holes of a grater. You should have about 4 cups. Toss in a colander with the salt. Let stand in a sink to drain of the juices, about 30 minutes. Rinse well under cold water. A handful at a time squeeze out the excess liquid.

Melt the butter in a medium skillet over medium heat. Add kohlrabi and the sliced onion and cover. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Uncover and cook, stirring occasionally, until the kohlrabi is golden brown, about 5 minutes. Stir in cream and marjoram and cook until cream is absorbed, about 1 minute. Season with the salt & pepper, being careful with the salt. Serve hot.

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