Buttered Kohlrabi

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.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 156
• Protein: 4 g
• Carbs: 13 g
• Fat: 9 g

Ingredients

• 800 g Kohlrabi ( peeled and cubed )
• 40 g Minimum butter sweet ( cold )
• 100 ml Mineral water
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 pinch Nutmeg ( grated )

Instructions

1. Vegetable preparation

   Peel the kohlrabi, making sure to remove the fibrous outer skin. Cut the flesh into regular 2 cm cubes to ensure even cooking.

2. Sauté in butter

   Melt the butter in a sauté pan. When it starts to foam, add the kohlrabi cubes. Stir so that every piece is glossy.

3. Braising

   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. Glazing

   Remove the lid and increase the heat to reduce the liquid. The juice should thicken and coat the vegetables like a light syrup.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge. Reheat gently in a pan with a splash of water to loosen the butter.