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Sautéed Kohlrabi with Watercress

Sautéed Kohlrabi with Watercress




  • 1 pound small kohlrabi bulbs (about 1 bunch) 
  • 1 bunch watercress 
  • 2 tablespoon unsalted butter 
  • 2 tablespoons fresh lemon juice 
  • Salt and freshly ground black pepper 





  1. Peel kohlrabi with a vegetable peeler and cut into 2-inch long julienne strips.
  2. Discard coarse stems from watercress.
  3. In a large heavy skillet, heat butter over moderately high heat until foam subsides and sauté kohlrabi, stirring, until crisp-tender, 5 to 10 minutes.
  4. Add lemon juice and sauté kohlrabi, stirring, 1 minute more.
  5. Remove skillet from heat and immediately stir in watercress.
  6. Season vegetables with salt and pepper.



You can also peel, slice, & marinate kohlrabi for use in salad. Enjoy!

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