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.

Katherine Cobbs
Recipe by Cooking Light October 2014

Gallery

Randy Mayor; Styling: Claire Spollen

Recipe Summary

hands-on:
22 mins
total:
1 hr 25 mins
Yield:
Serves 4 (serving size: about 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

155 calories; fat 4.7g; saturated fat 1.6g; mono fat 2.2g; poly fat 0.4g; protein 4g; carbohydrates 28g; fiber 7g; cholesterol 5mg; iron 1mg; sodium 224mg; calcium 70mg.