Recipe courtesy of Gourmet Magazine

Sauteed Kohlrabi and Watercress

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  • Level: Easy
  • Total: 27 min
  • Prep: 15 min
  • Cook: 12 min
  • Yield: 4 servings
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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


  1. 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.