Kohlrabi

Vanilla-Scented Kohlrabi with Creamed Greens

This recipe uses the entire kohlrabi, leaves and all, and is from Chef Paul Kahan
of Chicago’s Blackbird Restaurant, who says grilled pork chops make a good
accompaniment.

3 small kohlrabi
2 tablespoons butter
2 cups water
1/2 vanilla bean, split, seeds scraped
1 tablespoon sugar
1/4 teaspoon each: salt, freshly ground pepper
2 teaspoons grapeseed oil (or mild olive oil)
3 shallots, sliced
2 tablespoons whipping cream

Remove leaves from kohlrabi; reserve. Halve the bulbs; slice into 1/3-inch half-moons. Melt butter in a large saucepan over medium-high heat; add kohlrabi slices, 2 cups water, vanilla seeds, sugar, salt and pepper. Heat to a boil; reduce heat to a simmer. Cook until the kohlrabi is just tender, about 20 minutes.

Meanwhile, cut off the woody stems of the kohlrabi greens; cut leaves into 1-inch thick ribbons. Set aside. Heat oil in large skillet over medium heat; add shallots. Cook, stirring occasionally, until tender, about 5 minutes. Add the leaves to the skillet; cover. Cook until leaves are tender, stirring occasionally, about 10 to 12 minutes. Reduce heat to low; stir in cream. Transfer kohlrabi slices with a slotted spoon to the skillet. Toss well to combine.

Serves 4.

From “Chicago Tribune,” September 27, 2006.

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