Jacksonville Illinois
Farmers Market
at Lincoln Square

Glazed Kohlrabi with Herbs

• 1 1/2 lb kohlrabi, trimmed, pared, cut into 2 x 1/4 x 1/4-inch strips
• 2/3 cup chicken stock or broth
• 2 Tbs. butter
• 1 1/2 Tbs. sugar
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1 Tbs. snipped fresh parsley
• 2 tsp. fresh tarragon leaves

Heat kohlrabi, stock, butter, sugar, salt and pepper in large skillet to boiling; reduce heat.  Simmer covered until kohlrabi is crisp-tender, about 7 minutes.  Increase heat to high.  Cook uncovered, stirring constantly, until liquid evaporates and kohlrabi is glazed, about 5 minutes.  Stir in parsley and chervil. 

NOTE:  Turnips or carrots can be substituted for the kohlrabi.  You may substitute 1 tsp. dried tarragon or chervil for the fresh tarragon.

from Jill Vorbeck