Sautéed Kohlrabi and Leeks
Ingredients
- 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 part. Split the leeks lengthwise and wash to remove sand. Slice crosswise thinly into 1/8-inch pieces. Peel and slice the kohlrabi thinly. Melt the 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.