Glazed Kohlrabi with Herbs

Cuisine, December 1979

15 minutes — 4 Servings

Ingredients

1 1⁄2	pound	kohlrabi (trimmed, pared, cut into 2 x 1/4 x 1/4-inch strips)
2⁄3	cup	chicken stock or broth
2	tablespoon	butter
1 1⁄2	tablespoon	sugar
1⁄2	teaspoon	salt
1⁄4	teaspoon	ground black pepper
1	tablespoon	fresh parsley (snipped)
1	teaspoon	dried chervil leaves

Instructions

Heat kohlrabi, stock, butter, sugar, salt and pepper in large skillet to boiling; reduce heat. Simmer uncovered until kohlrabi is crisp-tender, about 7 minutes. Increase heat to high. Cook uncovered, stirring constantly, until liquid evaporates and kohlrabi is glazed, about 5 minutes. Stir in parsley and chervil.