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Glazed Kohlrabi with Balsamic Vinegar

This is a delicious way of cooking this, the sugar brings out it's natural sweetness and
the vinegar and soy act as a foil.

[Note on Kohlrabi : Even though this looks like a Turnip it is in fact a type of Cabbage
Root. The name derives from the German for cabbage as in Coleslaw. It can be steamed whole
or in chunks or boiled and served with some butter, salt and pepper,and a squeeze of lemon.]

1 Head Kohlrabi
1 tbs. Sunflower Oil
1 tbs. Dark brown Sugar
1 tbs. Soy Sauce
1 tbs. Balsamic Vinegar
Salt and Pepper

Peel the kohlrabi thinly and slice into thick slices.
Slice these again into chips.
Heat the oil in a large pan and cook these in the hot oil until they start to caramelize and go brown at the edges.
Pour in the remaining ingredients and continue cooking until cooked but still al dente and the sauce has reduced and is coating the slices.
Serve hot, (though it reheats very well) with roast and grilled meats.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef