Kohlrabi with Butter and Chervil

Kohlrabi with Butter and Chervil

Cavolo rapa al burro e cerfoglio

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

This is a very curious vegetable indeed, like a cross between a turnip and a giant radish, looking like a Sputnik. This delicatetasting green bulb can bring great pleasure to the last days of winter and the first days of spring. Use as a side dish or a first course.

Ingredients

Quantity Ingredient
2 large kohlrabi, peeled and quartered
80g unsalted butter
1 teaspoon paprika
2 tablespoons finely chopped fresh chervil
2 tablespoons finely chopped fresh chives
salt
freshly ground black pepper

Method

  1. Cut the quartered kohlrabi into smaller pieces. Melt the butter in a frying pan, and add the kohlrabi pieces along with a little water. Cook at a low temperature for as long as it takes for the kohlrabi to become al dente soft, and for the water to disappear, probably up to about 10 minutes (but depending on the size of the pieces).
  2. Add a pinch of paprika, some salt and pepper to taste, and the finely chopped herbs. Mix well, and serve hot.
Tags:
Carluccio
vegetables
vegetarian
Italian
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