Matchsticks of crisp-tender kohlrabi are lightly sautéed in butter. Chopped fresh chervil provides a lively accent.
4 small kohlrabies
3 tablespoons olive oil
3 tablespoons butter
1 tablespoon chopped fresh chervil
Salt and freshly ground
1. Peel the kohlrabies and then slice them into 1/4-inch-thick rounds. Cut each round into 1/4-inch-wide strips. Drop into a large pot of boiling, salted water and cook, uncovered, for 10 to 12 minutes or until crisptender. Drain in a colander.
2. Heat the oil and butter in a large skillet until the butter is melted. Add the kohlrabi strips and toss to coat. Sprinkle on the chervil and season with salt and pepper. Stir over medium heat until warmed through. Transfer to a serving dish and serve immediately.