Kohlrabi and Mushroom Saute
Brighten up a workday dinner of roast chicken with this delicious
combination. Add it to a traditional thanksgiving dinner for a new
twist. A mixture of shiitake and white mushrooms is a good combination
here.
Makes 6 servings
3 tablespoons butter
1/2 small onion, thinly sliced
1 clove garlic minced
4 small kohlrabi, trimmed, peeled and sliced
1/4 pound fresh mushrooms, wiped and
thinly sliced
1/2 cup well flavored chicken stock
1/4 cup dry white wine
2 tablespoons chopped fresh basil, plus additional leaves for
garnishing
Salt and freshly ground black pepper to taste
Melt the butter in a large heavy skillet over medium heat. Add the
onion and cook, stirring, for 1 minute. Add the garlic and cook 10
seconds longer. Stir in the kohlrabi and cook, stirring, for 3 to 4
minutes.
Stir in the mushrooms and cook for 2 minutes longer. Add the stock,
wine, and chopped basil. Simmer over low heat until the kohlrabi is
very tender, but not falling apart, 10 to 15 minutes longer. Increase
the heat and boil off all but 1 or 2 tablespoons of the liquid. Season
well with salt and pepper. Serve this simple cooking recipes very hot, garnished with the basil
leaves.
Variation: add 1/4 cup heavy cream after the excess liquid has been
boiled off. Toss to coat the vegetables.
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