Braised Kohlrabi

I am sure you are reading the title of this blog post and thinking, “Braised Kohlrabi as family friendly food?” Last week I reported on our plethora of kohlrabi and my quest to use it. SPH suggested braising it, much like we do when we cook red cabbage, which I did over the weekend. I expected my parents (who were visiting), SPH and I to enjoy it, but I didn’t expect R and G to eat it up too! Kohlrabi has a slight sweetness to it, so paired with the braising using apple cider and a bit of brown sugar, the natural sweetness was enhanced and my boys were hooked. I know kohlrabi is not a common vegetable for most families, but if you see it at your local farmer’s market or grocery, I encourage you to give it a try. It is low in calories and fat, and high in fiber and potassium, an important nutrient…and quite tasty too! Braised Kohlrabi 4 small to medium kohlrabi, shredded 1 tablespoon butter 1 tablespoon olive oil 1-2 tablespoons apple cider vinegar 1-2 tablespoons apple cider or white wine 1 tablespoon brown sugar salt and pepper to taste (about ½ teaspoon each) Shred the kohlrabi. A food processor can make very fast work of this. In a large skillet over medium high heat, melt the butter and heat the oil. Once the butter is melted, turn the heat to high and add the kohlrabi. Stir occasionally as it cooks, about 5-6 minutes and begins to brown a bit on the bottom. Once the kohlrabi begins to brown, deglaze the pan by adding the vinegar and apple cider/white wine and scraping the bottom of the pan a bit. This allows the tasty brown bits on the bottom to further flavor the kohlrabi. Add the brown sugar, stir well and reduce the heat to medium low. Cover the kohlrabi and cook for 10 additional minutes (the longer you cook the kohlrabi, the sweeter and more tender it becomes, so by all means, if you wish to cook it longer, please do so, but you will need to add an additional tablespoon of vinegar and apple cider/wine so it does not become too dry). Salt and pepper to taste and then you can serve immediately or at room temperature. Serves 4. Yes, Kohlrabi tastes great! SPC