Return to Content

Sauteed Kohlrabi

Sauteed Kohlrabi
0 votes, 0.00 avg. rating (0% score)

Yield: Serves 4

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
  • white pepper


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.
Updated Tuesday, March 22nd, 2011
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111