Serves: 4 Recipe: Todd Coleman
Ingredients
- 2 lb. kohlrabi, trimmed but unpeeled and cut into 1″ cubes
- 1 cup chicken stock
- 4 tbsp. unsalted butter, cubed1
- 1⁄2 tsp. fresh thyme leaves
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Put kohlrabi, chicken stock, 2 tbsp. butter, and thyme into a 12″ skillet over medium-high heat.
- Season with salt and pepper and cover with a parchment-paper circle cut to fit inside rim of skillet.
- Cook, stirring occasionally, until kohlrabi is tender, about 15 minutes.
- Uncover, remove pan from heat, and add the remaining butter, swirling skillet until butter melts. Serve warm.