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Recipe courtesy of Gourmet Magazine

Show: Sara's Secrets

Episode: Fireside Dinner

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Total:: 27 min
Prep:: 15 min
Cook:: 12 min

Yield:: 4 servings

Level:: Easy

Ingredients

1 pound small kohlrabi bulbs (about 1 bunch)
1 bunch watercress
1 tablespoon unsalted butter
1 tablespoon rendered duck fat or 1 additional tablespoon unsalted butter
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper

Directions

Peel kohlrabi with a vegetable peeler and cut into 2-inch long julienne strips. Discard coarse stems from watercress. In a large heavy skillet, heat butter and reserved duck fat over moderately high heat until foam subsides and saute kohlrabi, stirring, until crisp-tender, 5 to 10 minutes. Add lemon juice and saute kohlrabi, stirring, 1 minute more. Remove skillet from heat and immediately stir in watercress. Season vegetables with salt and pepper.

My Private Notes

Name: Sauteed Kohlrabi and Watercress
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H27M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1 pound small kohlrabi bulbs (about 1 bunch); 1 bunch watercress; 1 tablespoon unsalted butter; 1 tablespoon rendered duck fat or 1 additional tablespoon unsalted butter; 2 tablespoons fresh lemon juice; Salt and freshly ground black pepper