Braised Kohlrabi with Fennel & Leeks
Braised Kohlrabi with Fennel & Leeks
Adapted from From Farm to Fork by Emeril Lagasse
Adapted from From Farm to Fork by Emeril Lagasse
Makes
6 s tugs
INGREDIENTS
2 tablespoons olive oil
1 tablespoon butter
3 large heads kohlrabi, cut into l/2-inch'-thick wedges
2 leeks, white and light green parts, well rinsed and sliced into l/4-inch'-thick rounds
1 large bulb fennel, cored and sliced
l/4 cup dry white wine
1 cup vegetable stock, or canned low-sodium vegetable broth, more as needed
4 sprigs fresh thyme
3 sprigs fresh fennel fronds, plus 1 tablespoon chopped
l/4 teaspoon freshly ground white pepper
l/4 teaspoon kosher salt
2 tablespoons olive oil
1 tablespoon butter
3 large heads kohlrabi, cut into l/2-inch'-thick wedges
2 leeks, white and light green parts, well rinsed and sliced into l/4-inch'-thick rounds
1 large bulb fennel, cored and sliced
l/4 cup dry white wine
1 cup vegetable stock, or canned low-sodium vegetable broth, more as needed
4 sprigs fresh thyme
3 sprigs fresh fennel fronds, plus 1 tablespoon chopped
l/4 teaspoon freshly ground white pepper
l/4 teaspoon kosher salt
DIRECTIONS
1. Combine the olive oil and butter in a large,
deep saut pan. Once the butter has melted
and the foam has subsided, add the kohlrabi, leeks, and fennel. Cook for 4 to 5 minutes,
browning the kohlrabi on both sides. Add the wine and cook until it has reduced by half.
en add the vegetable stock, thyme, and fennel fronds, and season with the pepper. Cook,
partially covered, for 20 minutes, or until the vegetables are crisp-tender.
and the foam has subsided, add the kohlrabi, leeks, and fennel. Cook for 4 to 5 minutes,
browning the kohlrabi on both sides. Add the wine and cook until it has reduced by half.
en add the vegetable stock, thyme, and fennel fronds, and season with the pepper. Cook,
partially covered, for 20 minutes, or until the vegetables are crisp-tender.
2. Remove the thyme sprigs. Serve the vegetables
in a shallow bowl with some of the braising
liquid, garnished with the chopped fennel fronds. Season with up to 114 teaspoon salt.
liquid, garnished with the chopped fennel fronds. Season with up to 114 teaspoon salt.
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