Recipe courtesy of Gourmet Magazine
Sauteed Kohlrabi and Watercress
- Level: Easy
- Total: 27 min
- Prep: 15 min
- Cook: 12 min
- Yield: 4 servings
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.
