Roasted Kohlrabi with Watercress
Votes: 4
Time: 27 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Fried kohlrabi with watercress - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 gr. small kohlrabi fruits (about 1 bunch)
- 1 bunch watercress
- 1 tbsp (15 g) butter
- 1 tbsp rendered duck fat or another 1 tbsp (15 g) butter
- 2 tablespoons fresh lemon juice
- Salt and ground black pepper
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Recipes with similar ingredients: kohlrabi cabbage, watercress, duck fat, lemon juice
Cooking the dish according to the recipe:
- Peel the kohlrabi with a vegetable peeler and cut into 5cm-long strips. Discard the tough stems of the watercress.
In a large heavy skillet, heat the butter and reserved duck fat over medium-high heat until foam subsides, and cook the kohlrabi, stirring, until crisp-tender, 5 to 10 minutes.
Add lemon juice and cook the cabbage, stirring, for another minute. Remove the pan from the heat and immediately add the watercress. Season the vegetables with salt and pepper.
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