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Butter Braised Kohlrabi


  • 2 lbs. kohlrabi, trimmed but unpeeled and cut into 1? cubes
  • 1 cup chicken or vegetable stock
  • 4 Tbsp. unsalted butter, cubed
  • 1 1/2 tsp. fresh thyme leaves
  • Kosher salt and freshly ground black pepper, to taste


Put kohlrabi, stock, 2 Tbsp. butter, and thyme into a skillet over medium-high heat. Season with salt and pepper and cover. Cook, stirring occasionally, until kohlrabi is tender, about 15 minutes. Uncover, remove pan from heat, and add the remaining butter, swirling skillet until butter melts. Serve warm.

Yield: 4 servings

Recipe adapted from Saveur Magazine