Another look at kohlrabi

Some time ago I posted this entry on kohlrabi greens, which has steadily become one of my more popular posts for whatever reason. It could well be a general unfamiliarity with kohlrabi or just the time of year, but in any event, am glad the post has gained the interest it has!

Today, somewhat at a loss for what to do with one kohlrabi I had around — no leaves in this case — I found this recipe, which while basic is precisely what I wanted. I had to do some substitutions, though — no parsley or savory around, so some dried tarragon and a couple of spice blends did the trick, and very nicely at that.

1 lb Kohlrabi; peeled and cubed
.. (2 1/2 cups)
1 tb Butter
2 ts Dijon mustard
1 tb Snipped fresh parsley
1/2 ts Dried savory; crushed

Cook kohlrabi, covered, in enough boiling water to
cover in a medium saucepan for about 10 minutes or
till crisp tender. Drain well. Add the remaining
ingredients. Cook and stir over low heat till
kohlrabi is coated.

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