Braised Kohlrabi
Serve this delicate dish like braised
celery, alongside roast pheasant or duck, for a wonderful dinner party
menu.
Makes 6 servings
2 tablespoons butter
4 small kohlrabi, timed, peeled and cut into
1/2 inch cubes
1/2 cup well flavored chicken stock
1/4 cup dry vermouth
1 teaspoon sugar
Salt and freshly ground white pepper to taste
1/2 teaspoon celery seed
3 tablespoons chopped fresh parsley
Melt the butter in a large heavy skillet
over medium heat. Add the kohlrabi and cook, tossing from time to time,
for 5 minutes.
Stir in the stock and vermouth and season
with the sugar, salt, pepper and celery seed. Cover and cook over low
heat until very tender but not falling apart, 15 to 20 minutes.
Serve the kohlrabi very hot, garnished
with the parsley.
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