Steamed Kohlrabi Rounds

2-4 kohl

rabi

1-3 Tbsp butter

A heaping teaspoon minced chives (optional)

1 teaspoon fresh lemon juice (optional)

Lemon pepper (optional)

Sea salt

Remove leaves (discard them or save them for another dish) and peel the kohlrabi.  I find it difficult to do with a peeler so usually carefully cut away the tough skin to reveal the tender interior.  Cut into rounds about ¼ inch thick.

Steam the rounds over boiling water, covered, until tender when pierced with a knife, 8-10 minutes. In a separate bowl, toss them with butter, chives and lemon juice.  Season with salt and pepper, taste, and add more lemon and butter as needed.

Variation:

Lightly toast 1 tsp mustard seeds in a dry skillet over medium heat until they pop.  Add them to the kohlrabi along with a few pinches of red pepper flakes when you add the butter (omit the lemon).

Recipe Courtesy Small Wheel Farm