Friday, August 6, 2010

Crumbed Kohlrabi

4 medium kohlrabi, sliced into 1/4 inch chunks
1/2 c. fine breadcrumbs
3-4 Tbsp. butter, melted
salt & pepper

After slicing kohlrabi, place into a pot and add water until kohlrabi is covered. Add a little salt to the water and bring to a boil. Turn down heat and simmer for about 20 minutes or until tender (but not mushy). Drain kohlrabi well.

Meanwhile melt butter in a frying pan. Add enough breadcrumbs to make them buttery (no dry breadcrumbs should be in the pan). Adjust butter as necessary. Heat and begin browing crumbs until they crumble slightly. Add well-drained cooked kohlrabi to the frying pan and mix gently to coat completely with crumbs. Continue cooking so that the crumbs get slightly brown and crunchy. This could take another 10-20 minutes. Stir so they don't burn...make sure heat is turned down low. Season with salt and pepper to taste. I like them slightly peppery.

My favorite way to eat kohlrabi! You can also crumb other vegetables, like green beans, carrots, broccoli or cauliflower (be sure to cook them all first!).

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