Braised Kohlrabi


Braising kohlrabi in white wine really brings out the sweetness of this vegetable. Makes a wonderful accompaniment to grilled chicken or fish. Serves 4.

1.5 lb. kohlrabi, peeled and chopped into 1 pieces
2 garlic scapes, chopped into 1/4 pieces
2 TB butter
1.5 teaspoon fresh tarragon, finely chopped (or 1/2 teaspoon dried, crumbled)
salt & pepper to taste
1/4 cup white wine
chopped fresh parsley

Melt butter in a medium-sized skillet set over medium heat. Add the kohlrabi, scapes, tarragon, salt and pepper, and toss to coat with butter. Pour in white wine. Bring to a simmer, reduce heat and cover. Continue to cook, adjusting heat to keep pan contents at a slow simmer, approximately 10-15 minutes, until slightly tender. Uncover and turn the heat up a bit. Cook until the kohlrabi is slightly colored. Remove from heat and transfer to serving dish. Sprinkle with parsley and serve.

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