- 1 1/2 lbs kohlrabi
- 2 tablespoons butter
- 1/4 cup vegetable stock or 1/4 cup chicken stock
- 1 teaspoon fresh tarragon, finely chopped
- Salt and Black Pepper
- Chopped fresh parsley
Trim and peel kohlrabi. Cut kohlrabi either into 1/4 inch disks or strips. Place butter in skillet and melt. Over medium heat add the kohlrabi; adjust heat if necessary so that butter does not brown. Toss to coat kohlrabi with butter. Sprinkle in tarragon and add the stock. Cover and continue to cook approximately 10-15 minutes, until slightly tender. Uncover and turn the heat up a bit. Cook until the kohlrabi is slightly colored. Add freshly ground pepper and salt.