Butter and White Wine Braised Kohlrabi

Kohlrabi isn't our favorite, but I knew from looking for CSA recipes that it would start appearing in our basket at some point. The popular thing to do with kohlrabi is to make fries, but that's what we tried to do the first time we picked up kohlrabi at the grocery store. We still had a few Japanese turnips leftover from earlier in the week so I utilized them here as well. Surprisingly, we didn't hate the kohlrabi here -- although it probably had something to do with the fact that it was doused in butter and wine which certainly improves most things. The turnips and kohlrabi were sweet which was a contrast to the bitter turnip greens. Overall, it was a lovely side dish and could accompany many meals.

Recipe adapted from Martha Stewart.

-1.5 tablespoons butter
-2 small kohlrabi, peeled and cut into 1/2 inch wedges
-A handful of Japanese turnips, quartered
-A handful of Japanese turnip greens
-1/2 cup sweet white wine
-Salt and pepper to taste

Melt butter in a medium sauce pan over medium-high. When the butter starts to boil, reduce the heat and simmer until the butter is foamy. Continue cooking until the butter turns golden brown this will take 2-5 minutes. Remove from the heat and add the kohlrabi, turnips, white wine, and 3/4 cup water. Season with salt and pepper. Return to the heat and boil, stirring occasionally, until the vegetables are fork tender and the liquid is reduced to a glaze that is coating the vegetables. This will take about 15 minutes. Remove from the heat and stir in the turnip greens.


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