Glazed Kohlrabi Batons
The Vegetable Bible
Glazed Kohlrabi Batons
The Vegetable Bible
|
1 pound kohlrabi, cut into batons (3 inches long, 1/4 to 1/2 inches square) 1 1/2 teaspoons butter 2 tablespoons vegetable stock, or kolhrabi cooking liquid salt and pepper to taste 1 teaspoon chopped parsley Directions: Cook kohlrabi in boiling salted water until tender but still firm to the bite. Drain and sauté in butter. Season to taste and add the vegetable stock or cooking water. Reduce until the batons are coated with a glistening sauce. Stir in chopped parsley and serve. Serves 4. |