Recipe courtesy of Gourmet Magazine
Episode: Fireside Dinner
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Total:
27 min
Prep:
15 min
Cook:
12 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

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