World Famous Recipes

VANILLA-SCENTED KOHLRABI WITH CREAMED GREENS

3 small kohlrabi, green or purple
2 tbsp. butter
2 cups water
1/2 vanilla bean, split, seeds scraped
1 tbsp. sugar
1/4 tsp. each: salt, freshly ground pepper
2 tsp. grapeseed oil
3 shallots, sliced
2 tbsp. whipping cream

Remove leaves from kohlrabi; reserve. Halve the bulbs; slice into
1/3-inch
half-moons. Melt butter in a large saucepan over medium-high heat; add
kohlrabi slices, 2 cups water, vanilla seeds, sugar, salt and pepper.
Heat
to a boil; reduce heat to a simmer. Cook until the kohlrabi is just
tender,
about 20 minutes.

Meanwhile, cut off the woody stems of the kohlrabi greens; cut leaves
into
1-inch thick ribbons. Set aside.

Heat oil in a large skillet over medium heat; add shallots. Cook,
stirring
occasionally, until tender, about 5 minutes. Add leaves to skillet;
cover.
Cook until leaves are tender, stirring occasionally, about 10-12 minutes.
Reduce heat to low; stir in cream. Transfer kohlrabi slices with a
slotted
spoon to the skillet. Toss well to combine.
Yield: 4 servings.

Notes: Look for kohlrabi with leaves still on for this recipe from
chef Paul
Kahan of Chicago’s Blackbird restaurant. Grilled pork chops make a good
accompaniment. A mild olive oil can be substituted for grapeseed oil.