Braised kohlrabi includes garlic, butter, chicken stock, and lemon juices. It’s a simple recipe and easy to prep and cook.
What is Kohlrabi?
Kohlrabi is a member of the Brassica family, which includes cabbage, cauliflower, Brussels sprouts, and broccoli. The name is derived from the German words for cabbage and turnip (kohl and rübe). The flavor is similar to the two vegetables.
While the bulbous stem is most often eaten, the leaves are edible and can be cooked like spinach or added to salads.
Enjoy kohlrabi cooked or raw. When eaten raw, it’s a crunchy addition to salads or slaw. Or add it to soups, stews, and stir-fried dishes.
PrintBraised Kohlrabi
Braising is a great way to cook kohlrabi; the vegetable goes with any main dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Vegetables
- Method: Braise
Ingredients
Scale
- 2 tablespoons butter
- 3 to 4 medium kohlrabi
- 2 cloves garlic, minced
- 1 cup chicken stock, unsalted or low sodium, or to cover
- 1 tablespoon lemon juice
- kosher salt and freshly ground black pepper, to taste
Instructions
- Cut the stems off and peel the kohlrabi. Slice the kohlrabi into thin strips.
- Heat butter in a medium saucepan over medium-low heat.
- Saute kohlrabi in the butter with garlic for about 2 to 3 minutes.
- Add chicken stock and lemon juice to the kohlrabi and garlic. Cover and simmer for 20 minutes, or until kohlrabi is tender.
- Add salt and pepper, to taste.
