Carrots and kohlrabi julienne
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3/4 lb. carrots
1 lb. kohlrabi
2 tbsp. butter
1 tbsp. vegetable oil
1/2 cup water
1 to 2 tbsp. chopped fresh chives or other herbs (optional)
Fresh lemon juice
Salt and freshly ground pepper
Peel and trim carrots and grate into long, thin strands using a hand grater or food processor fitted with a shredding blade. Slice off each end of the bulbous kohlrabi stems and peel off outer thin layer of skin to reveal inner flesh. Grate kohlrabi by the same means used for carrots. Place grated carrots and kohlrabi in a bowl and toss together.
In a large sauté pan, heat butter and oil and stir in grated vegetables until they are completely coated with butter and oil. Add water, cover and cook for 3 to 4 minutes, stirring occasionally. Uncover and cook until vegetables are wilted and tender, reducing any liquid in the pan. Stir in herbs (if you're using them). Season with a few drops of lemon juice and with salt and freshly ground pepper.