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August 10, 2008 / Tony

Pan-Fried Kohlrabi with Mustard

This is a dish I learned from Jim Fullin (who has been mentioned before on this blog here).  It’s a fabulous and unique way to cook an outside the mainstream vegetable. 

Pan-Fried Kohlrabi with Mustard, recipe by Jim Fullin

Kohlrabi, peeled, and sliced into about 1/2 inch thick slices

Olive oil

Kosher salt

Grainy mustard

Place the kolhrabi in a large saucepan (preferably big enough to accomodate all of your kohlrabi in a single layer).  Just cover with water and put it over high heat until it comes to a boil.  Reduce the heat so the water simmers and let the kohlrabi cook, turning once, until it becomes slightly tender.  Remove the kohlrabi and discard the water.  Wipe out any excess water from in the pan. 

Put the pan over medium-low heat.  Add enough olive oil to cover the bottom of the pan.  Add the kohlrabi and season with salt.  Cook until one side takes on some color.  Flip and cook until that side browns up.  Add a dollop of grainy mustard to each piece of kohlrabi and serve immediately. 

You should end up with a slightly crisp, slightly sweet, and perfectly tender-crisp vegetable that marries perfectly with the spiciness of the mustard.  Enjoy!  Here’s a picture:


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