Kohlrabi with Honey Butter Recipe

5 2 2
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Kohlrabi with Honey Butter Recipe

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5 2 2
Publisher Photo
If you're not acquainted with kohlrabi, this recipe will serve as a pleasant introduction. Honey and lemon lend a sweet, citrusy taste to the turnip-veggie. "I found the recipe several years ago and give it a try. It remains one of our favorite dishes," Wanda Holoubek writes from Salina, Kansas.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 pound kohlrabi (4 to 5 small), peeled and cut into 1/4-inch strips
  • 1 medium carrot, cut into 1/8-inch strips
  • 1 tablespoon minced chives
  • 1 tablespoon lemon juice
  • 1 tablespoon butter, melted
  • 2 teaspoons honey
  • 1/4 teaspoon grated lemon peel
  • 1/8 teaspoon pepper
  • 4 lemon slices

Directions

In a large skillet, bring 1 in. of water, kohlrabi and carrot to a boil. Reduce heat; cover and simmer for 6-10 minutes or until crisp-tender.
In a small bowl, combine the chives, lemon juice, butter, honey, lemon peel and pepper; mix well. Drain vegetables and transfer to a serving bowl. Add honey butter and toss to coat. Garnish with lemon slices. Yield: 4 servings.
Originally published as Kohlrabi with Honey Butter in Light & Tasty April/May 2002, p10

Nutritional Facts

1/2 cup: 77 calories, 3g fat (2g saturated fat), 8mg cholesterol, 62mg sodium, 12g carbohydrate (0 sugars, 5g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

  • 1 pound kohlrabi (4 to 5 small), peeled and cut into 1/4-inch strips
  • 1 medium carrot, cut into 1/8-inch strips
  • 1 tablespoon minced chives
  • 1 tablespoon lemon juice
  • 1 tablespoon butter, melted
  • 2 teaspoons honey
  • 1/4 teaspoon grated lemon peel
  • 1/8 teaspoon pepper
  • 4 lemon slices
  1. In a large skillet, bring 1 in. of water, kohlrabi and carrot to a boil. Reduce heat; cover and simmer for 6-10 minutes or until crisp-tender.
  2. In a small bowl, combine the chives, lemon juice, butter, honey, lemon peel and pepper; mix well. Drain vegetables and transfer to a serving bowl. Add honey butter and toss to coat. Garnish with lemon slices. Yield: 4 servings.
Originally published as Kohlrabi with Honey Butter in Light & Tasty April/May 2002, p10

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Reviews forKohlrabi with Honey Butter

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MY REVIEW
tamarachronister User ID: 1908061 35947
Reviewed Aug. 5, 2011

"Also new to Kohlrabi - great recipe. I have it growing in my garden - where can it be purchased? So far none of our markets have it."

MY REVIEW
JCV4 User ID: 628113 84690
Reviewed Jul. 1, 2010

"This was my first experience with kohlrabi - both cooking and eating it. My husband and I both enjoyed it and are ready to try another recipe. Thank you!"

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