2 pounds Purple, Green, or Baby Kohlrabi, trimmed but unpeeled, cut into 1-inch cubes
1 cup chicken stock
2 tablespoons unsalted butter, cubed
1 1/2 teaspoons Fresh Thyme leaves
Kosher salt and ground black pepper, to taste
Put kohlrabi, chicken stock, 1 tablespoon butter, thyme, salt, and pepper into skillet over medium-high heat. Bring to boil. Cover and simmer, stirring occasionally, until kohlrabi is tender, about 15-20 minutes. Uncover, remove pan from heat, and add remaining butter, swirling skillet until butter melts. Serve warm.
Adapted from Saveur Magazine
Analyzed to serve 4. Calories 90, Total Fat 6g, Saturated Fat 4, Trans Fat 0g, Cholesterol 15mg, Sodium 40mg, Total Carbohydrate 7g, Dietary Fiber 4g, Sugars 3g, Protein 3g, Vitamin C 110%