Butter-Poached Kohlrabi is a simple yet unexpected way to prepare this vegetable that works as a side dish to just about anything. I think this is particularly nice with fish. If you aren’t familiar with kohlrabi, it’s a cruciferous vegetable. I have always thought of the flavor as a combination between a cucumber and a radish, although some people describe it as being similar to broccoli stem or even having a mild apple flavor. The trick to kohlrabi is peeling it. You can use a vegetable peeler or a knife. Once you get it started with a knife, you can usually peel down a good piece of the outer rind (this is very similar to peeling broccoli stems). When in doubt, aim on the side of peeling too much rather than too little since that peel can be very tough.

Wide image of Butter-Paoched Kohlrabi on a white oblong plate with a silver serving spoon on a distressed wood table.

Butter-Poached Kohlrabi

Nutrivore Score: 583

Prep Time 8

Cook Time 16

Total Time 24

Servings

Calories 133kcal

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Ingredients

3 medium kohlrabi
4 tablespoons butter
1 tablespoon fresh sage (or 1 teaspoon dried)
1/4 teaspoon salt

Instructions

Peel kohlrabi and chop into ½” cubes. Finely chop sage.
Heat butter in a skillet over medium heat. Add kohlrabi and cook, stirring occasionally, until kohlrabi is cooked al dente (about 15 minutes).
Add salt and sage. Stir and cook for 2 more minutes.

Nutrition

Nutrition Facts

Butter-Poached Kohlrabi

Amount per Serving

Calories

133

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.5

Polyunsaturated Fat

0.5

Monounsaturated Fat

Cholesterol

Sodium

113

Potassium

404

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

390

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.