• Lake Superior SFA Network

Steamed Kohlrabi Rounds

Updated: Aug 10, 2020

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

2 views0 comments

Recent Posts

See All
Become a member of LSSFA - all are welcome.

© 2020 by Lake Superior Roots & Recipes. Proudly created with Wix.com

Funding provided by:

UofMN_Extension_wordmark.jpg
LSLLN-logo_2019.png