Sauteed Kohlrabi and Watercress |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Can be prepared in 45 minutes or less. Ingredients:
1 pound small kohlrabi bulbs (about 1 bunch) |
1 bunch watercress |
1 tablespoon unsalted butter |
1 tablespoon reserved rendered duck fat from crisp duck breast with pink peppercorn sauce or 1 tablespoon additional unsalted butter |
2 tablespoons fresh lemon juice |
Directions:
1. Peel kohlrabi with a vegetable peeler and cut into 2-inch-long julienne strips. Discard coarse stems from watercress. In a large heavy skillet heat butter and reserved duck fat or additional butter over moderately high heat until foam subsides and sauté kohlrabi, stirring, until crisp-tender, 5 to 10 minutes. Add lemon juice and sauté kohlrabi, stirring, 1 minute more. Remove skillet from heat and immediately stir in watercress. Season vegetables with salt and pepper.
|
|