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Eating Local
by Sur La Table with Janet Fletcher

Like turnips, which they resemble in both texture and flavor, kohlrabies make an excellent side dish for pork or duck. The must be pared thickly, down to the pale, moist flesh, but then they will cook quickly. For an even speedier version of this dish, grate the kohlrabies instead of cutting them in wedges. Vicki Westerhoff of Genesis Growers puts grated raw kohlrabi on her sandwiches for crunch. The purple and green skinned varieties are interchangeable in recipes.
Serves 4


• 1½ pounds kohlrabi, thickly peeled
• 1½ tablespoons unsalted butter
• 2 cloves garlic, peeled and smashed with the side of a chef's knife
• Kosher or sea salt and freshly ground black pepper
• 2 teaspoons minced fresh dill


1. Halve each kohlrabi vertically, then cut each half into thick wedges. You should get 6 to 8 wedges from a small kohlrabi more from a larger one. The exact size of the wedges doesn't matter as long as all they are similar in size so they cook evenly.

2. Melt the butter in a large skillet over moderate heat. Add the kohlrabi wedges and garlic and season generously with salt and pepper. Toss to coat the wedges with the butter. Cover and reduce the heat to moderately low.

3. Cook until tender when pierced and golden in spots, 10 to 12 minutes, check often and adjust the heat to prevent scorching. Stir in the dill and taste for seasoning. Serve hot.


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