Buttered Kohlrabi
Ingredients
- 800 gKohlrabi (peeled and cubed)
- 40 gUnsalted butter (cold)
- 100 mlMineral water
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pinchNutmeg (grated)
Method
Tender kohlrabi cubes coated in a glossy butter glaze. The vegetable loses its bite to become soft and slightly sweet, with a touch of nutmeg adding depth.
- 1
Peel the kohlrabi, making sure to remove the fibrous outer skin. Cut the flesh into regular 2 cm cubes to ensure even cooking.
- 2
Melt the butter in a sauté pan. When it starts to foam, add the kohlrabi cubes. Stir so that every piece is glossy.
- 3
Add the water, salt, pepper, and nutmeg. Cover and cook over low heat. The vegetable should be tender but still hold its shape when bitten.
- 4
Remove the lid and increase the heat to reduce the liquid. The juice should thicken and coat the vegetables like a light syrup.
Frequently asked questions
How do you get this dish right?
- Don't throw away the small tender center leaves; chop them and sprinkle them at the last moment for color.
- The secret is in the final reduction: the butter and water must emulsify to create a sauce that coats perfectly.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat gently in a pan with a splash of water to loosen the butter.
