Butter-Poached Kohlrabi is a simple yet unexpected side dish that goes with just about anything and is especially nice with fish. If you aren’t familiar with kohlrabi, it’s a cruciferous vegetable. The flavor is 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.
Kohlrabi is a super nutrient-dense food and one of the top food sources of glucosinolates (sulfur-containing compounds that break down into bioactive isothiocyanates and indoles, which are absolute rock stars as far as human health is concerned!). Kohlrabi is also a top common food source of chromium!
Herbs and spices do so much more than flavor our food! As concentrated sources of beneficial phytonutrients, they provide diverse health benefits such as reducing risk of cardiovascular disease, type 2 diabetes, and even some forms of cancer.
Featured Ingredients
Kohlrabi is a super nutrient-dense food and one of the top food sources of glucosinolates (sulfur-containing compounds that break down into bioactive isothiocyanates and indoles, which are absolute rock stars as far as human health is concerned!). Kohlrabi is also a top common food source of chromium!
Butter-Poached Kohlrabi
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.
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