(As development of our Slow Food on a Fast Food Budget cookbook progresses, we will occasionally be sharing some of the recipes that we come across during the writing of the book.)
Serves 4. Approximate ingredient cost: $0.91 per person
2 lbs. kohlrabi
1 small onion
1 cube butter
Salt, pepper to taste
We asked our readers what vegetable intimidated them the most, and the most common answer was, “kohlrabi.” It’s understandable, since this is one of the most alien-looking of all vegetables, but in reality it’s far from challenging. Moreover, the payoff is worth it: this simple recipe, which renders the broccoli-cabbage-y vegetable down to slightly crisp tenderness, was one of the judges’ favorites at our cookbook potluck.
Start by chopping the onion and sauteing it in the butter over medium heat. Peel the kohlrabi, slice it into thin discs, and cut the discs in half. Sear the kohlrabi briefly in the butter, then add salt and pepper to taste, cover with a lid (or aluminum foil), turn the heat to low, and allow to braise for 10-20 minutes until it reaches the desired degree of tenderness, turning once or twice.