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Frequenting the local farm stands, I was intrigued by kohlrabi. Always cautious to try a different vegetable, I decided the kohlrabi must be delicious. I was not disappointed. First, I was determined to find the right size to feed two people. I found them at Pleasant Ridge Farms, just a few offered at a time. Accompanying it, in this dish is a beautiful yellow pepper, I received as a gift from Steve Hedbom. He described it as sweet and as nicely accompanied with other vegetables.

Ingredients

Kohlrabi, one medium

Bell pepper, one large

Butter, 3 tablespoons

Preparation

Most of the preparation in this recipe involved the kohlrabi.

It is rather dense and hard.

I researched suggestions and used one that made the most sense.

You completely rinse all fresh vegetables under running water.

You need the right set of knives.

Using a large knife, like a thin Japanese cleaver, cut into quarters.

Cut the heart out and discard.

With a strong paring knife, peel down the sides.

Using the large knife again, begin cutting slices and then into matchsticks, about ¼ inch thick.

Set aside.

Prep the pepper, creating thin strips.

In a sauté pan, add 3 tablespoons of butter, heating slowly.

Add in the kohlrabi and stir around to coat with butter.

Add in the pepper strips.

Stir again.

Using a medium low heat, cook slowly.

The peppers will soften.

Some of the kohlrabi will caramelize.

Delicious! Season with salt and pepper.

Patricia Aqiimuk Paul, Esq. is the food editor at the La Conner Weekly News. [email protected]