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Sauteed Kohlrabi & Leeks

From Lynne Wilson


1 lb. leeks (3 to 4 medium)
8 kohlrabi (1 ½- to 2-inch diameter)
4 Tbsp. butter or margarine
salt and pepper to taste


Trim the roots and dark green leaves from the leeks, leaving the white and light green. Split the leeks lengthwise and wash to remove sand. Slice crosswise thinly into ⅛-inch pieces. Peel and slice the kohlrabi thinly.

Melt butter in a large frying pan. Add the kohlrabi slices and sauté for 2 to 3 minutes. Add the leeks and sauté, stirring, until the kohlrabi has begun to soften and the leeks are lightly browned. Season to taste.