Fix kohlrabi quickly in microwave

August 28, 1991|By Nancy Byal | Nancy Byal,Better Homes and Gardens Magazine

Thanks to your microwave oven, you can make trying new vegetables, such as kohlrabi, quicker and easier than ever. This sweet and lemony side dish is ready for sampling in less than 10 minutes.

In case you're wondering, kohlrabi is a round vegetable that tastes like a cross between a cabbage and a turnip. How do you prepare it? Cut off the top, then use a sharp knife to pull off the strips of woody peel.

To cut kohlrabi into strips, first slice it crosswise into one-quarter-inch-thick slices, then cut the slices lengthwise.

Honey Butter Kohlrabi

4 small kohlrabies (about 1 pound), peeled and cut into 1/4 -inch-thick strips (3 cups)

1 medium carrot, cut into 1/8 -inch-thick strips ( 1/2 cup)

1 tablespoon water

1 tablespoon snipped chives or parsley

1/4 teaspoon finely shredded lemon peel

1 tablespoon lemon juice

2 teaspoons honey

1/8 teaspoon pepper

1 tablespoon margarine or butter

In a 1 1/2 -quart microwave-safe casserole combine kohlrabi and carrot strips with water. Cook, covered, on 100 percent power (high) for seven to nine minutes (low-wattage oven: 10 to 12 minutes) or until crisp-tender, stirring once. Drain.

In a bowl combine chives or parsley, lemon peel, lemon juice, honey and pepper. Pour over hot kohlrabi and carrot; add margarine or butter. Toss to coat. Serve immediately. Serves four.

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