Mustard Kohlrabi


  • 4 to 6 medium kohlrabi with leaves
  • 2 TBSP butter
  • 1 TBSP prepared mustard and/or dijon mustard
  • 1/2 tsp salt
  • 1 cup water


Trim off the root ends and vine-like stems from kohlrabi. Wash and cut off the outer tough layer.  Cut into 1/4 inch slices. Pull the leaves off of the stems, roll them up together and slice them thinly.

Heat 1 inch of salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add kohlrabi. Cover and heat to boiling; reduce heat. Simmer until tender, about 20 minutes.  Half way through boiling time add the leaves and cook for the remaining 10 minutes. The leaves are my favorite part, many people discard them!

Drain. Stir in butter, mustard, and salt. Cook briefly, turning slices, until golden brown.


In South Central PA, you can find organic veggies here.

High quality salts, herbs and spices can be found here.

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