CSA members are always looking for new kohlrabi recipes, and this cider braised version is perfect for the end of winter. Savory, and buttery this would be great served along pork or as a hearty side dish at any meal. For more kohlrabi ideas check out these posts – Kohlrabi Basics and 5 Great Ways to use the Kohlrabi in Your CSA Share! The post on Kohlrabi Basics will give you some tips on breaking down the kohlrabi. A sharp vegetable peeler works well, but if the skin is very thick just slice off the skin with a knife. I cut this into long thin fingers, similar to a french fry shape. I think that these would be good cut even smaller-and in that case they will cook much quicker. Once the kohlrabi is ready, measure out the rest of your ingredients.
This recipe has very little active time, so it’s great to put on the stove and direct your attention to the rest of the meal. Just stir it every once in a while while it cooks. Melt the butter over medium low heat and add the sage, being carefully not to brown the sage.
Add the kohlrabi, and remaining ingredients, stir to coat the kohlrabi. Add a sprinkle of salt and pepper, and then finish with salt and pepper to taste.
Simmer at medium heat for about 30 minutes, stirring about every 10. Keep close watch at the end of cooking, you want all the liquid to absorb, and just a little bit of caramelization on the edges.
Cider Braised Kohlrabi
2 large kohlrabi, peeled, and sliced into long thin slabs
1 1/2 cups apple cider
4 tablespoons butter
1/4 cup chopped sage
1 cup water
salt + pepper to taste
Melt butter over medium heat. Add sage, and sauté a few minutes being careful not to let the sage brown. Add kohlrabi, a sprinkle of salt + pepper, and remaining ingredients. Cook covered over medium-low heat for about 30 minutes. Stir kohlrabi about every 10 minutes to coat with glaze. Watch carefully over the last few minutes of cooking to be sure liquid is absorbed and kohlrabi is lightly caramelized. If kohlrabi is cooked through and liquid is remaining raise heat, and cook without the lid, stirring often until liquid is absorbed. Season with salt and pepper to taste.
Variations: substitute thyme or rosemary for sage. For a dairy-free version use coconut oil.