From Asparagus to Zucchini, 3rd ed.


  • 2 kohlrabi, skin still attached
  • 4 TB butter or oil
  • 1 medium onion, diced, –or—4 scallions, chopped
  • 1 TB fresh herbs (thyme, chives, sage, dill)
  • 1 tsp salt


  1. Grate kohlrabi, place in colander, and sprinkle with salt. Let stand 30 minutes to drain.
  2. Heat butter over medium heat, add onions, and sauté a few minutes. Stir in kohlrabi, reduce heat to low, cover, and cook 10 minutes. Increase heat to medium and cook 2 more minutes.
  3. Remove from heat and stir in fresh herbs.

Serves 4

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