Photo: Randy Mayor; Styling: Claire Spollen 
Hands-on Time
22 Mins
Total Time
1 Hour 25 Mins
Yield
Serves 4 (serving size: about 1 cup)

Kohlrabi offers the same dense texture and lightly peppery taste as turnips. But it's a touch sweeter, which we accent here with a luscious butter-honey glaze.

How to Make It

Step 1

Preheat oven to 300°.

Step 2

Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Add kohlrabi to pan; cook 2 minutes or until browned, stirring occasionally. Stir in mustard seeds, salt, and pepper; cook 1 minute. Add 1/2 cup water, honey, vinegar, butter, and onion; bring mixture to a boil.

Step 3

Cover and bake at 300° for 1 hour or until kohlrabi is tender. Uncover and remove kohlrabi from pan; place on a serving platter. Return pan to medium-high heat. Bring to a boil; cook 6 minutes or until syrupy. Drizzle kohlrabi with syrup; sprinkle evenly with chopped parsley.

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