TLC Cooking "Emeril's Braised Kohlrabi with Fennel and Leeks"

Emeril's Braised Kohlrabi with Fennel and Leeks

Planet Green

YIELD 4 servings

INGREDIENTS

2 tablespoons	olive oil
1 tablespoon	butter
3	large heads kohlrabi, cut into wedges, 1/2 inch thick
2	leeks, sliced into 1/4 inch rounds
1	large head fennel, cored and sliced
1/4 cup	white wine
3 cups	vegetable stock
4	sprigs thyme
3	sprigs fennel fronds
1 teaspoon	salt
1/2 teaspoon	freshly ground white pepper.

PREPARATION:

Method

In a large, high sided sauté pan add olive oil and butter. Once the butter begins to foam add the kohlrabi, leeks and fennel and cook for 4 to 5 minutes, browning the kohlrabi on both sides. Add the wine and reduce by half. Add the vegetable stock, thyme and fennel fronds and season with salt and pepper. Cook partially covered for 20 minutes or until the vegetables are crisp tender.
Serve the vegetables in a shallow bowl with some of the braising liquid and garnish with chopped fennel fronds.
Editor's Note: Look for organic, locally-grown produce. This recipe was featured in the Eat Your Way to Five a Day Episode Episode of Emeril Green.

This recipe appears in: Vegetarian

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