Elisabeth Bond's Kohl Rabi
I’m afraid I’m not a big fan of Kohl Rabi. It is sort of a cross between a cabbage and a turnip (Dominic from Only Organic disagrees on this, he likes it!) – you can substitute it in most turnip or celeriac recipes. So I hope you will forgive me for reproducing a recipe from Jane Grigson. I have not tried it myself but she says her dislike “was turned to a muted enthusiasm” when given it by an Austrian friend.
Serves 4
* 500g kohlrabi, peeled * 30g butter * 2 tbsps oil * 1 tbsp sugar * 1 tsp flour * light stock or water * salt, pepper, chopped parsleyThinly slice the peeled kohlrabi into half moon shapes. Heat the oil and butter in a frying pan, stir in the sugar and cook on a high heat until a golden caramel colour – do not blacken it. Add the kohlrabi, stir and cook until nicely coated and golden brown. Lower the heat, cover with a lid and cook more slowly until the veg is tender and most of the liquid has evaporated. Sprinkle on the flour then add enough stock/water to make a binding sauce. Bring to the boil, cook for a further 2 minutes then finish with salt, pepper and chopped parsley before serving.
Regards
The Gourmet Doctor
Navigation
- Broad Beans
- Green Beans & Tomatoes
- Horta - Warm Greek Greens
- Tortilla & New Potatoes
- Asparagus
- Spinach
- Sticky Garlic Chicken
- Chard and Pork Pate
- Avocados
- New Potatoes
- Braised Squash
- Petit Pois a la Francaise
- Baked Aubergine with Oregano
- Walnut Cake with Orange and Brandy Syrup
- Celery and Stilton Soup
- Elisabeth Bond's Kohl Rabi
- Cauliflower Puree
- Fennel and Crab Pasta
- Onion Squash and Bean Salad
- Onion Squash Variation
- Jerusalem Artichoke Soup/Puree
- Champ
- Parmesan Crusted Parsnips
- Spinach Frittata
- Carrots with Garlic and Marsala
- Baked Fennel
- Savoy Cabbage and Italian Ham Salad
- Roast Garlic with Thyme and Bayleaf