Saturday, 19 July 2008

Kohlrabi & Turnips Sautéed in Butter

Even people who aren't sure they like turnips or kohlrabi may like this mild but flavourful dish.

2 to 3 servings
25 minutes - 15 minutes prep time

Kohlrabi and Turnips Sauteed in Butter
1 large kohlrabi
3 small turnips
2 tablespoons butter
salt & pepper
lemon juice (optional)

Put a pot of water on to boil. Meanwhile, peel the kohlrabi and turnips, and cut them into slices. Cut the kohlrabi slices into quarters. You should have about the same quantity of both vegetables. Put them in the boiling water and cook for about 5 minutes. Drain well.

Heat the butter in a large skillet. Add the vegetables in as close to a single layer as you can, and cook them slowly in the butter (over medium heat) until lightly browned on each side. Turn occasionally. Season with salt & pepper and serve hot, with a squeeze of lemon juice if desired.

Last year at this time, I made Broccoli & Mushrooms in Oyster Sauce, and Broccoli & Barley Salad with Feta & Tomatoes.

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