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Kohlrabi with Honey Butter

Total Time

Prep/Total Time: 20 min.


4 servings

If you're not acquainted with kohlrabi, this recipe will serve as a pleasant introduction. Honey and lemon lend a sweet, citrusy taste to the turnip-veggie. "I found the recipe several years ago and give it a try. It remains one of our favorite dishes," Wanda Holoubek writes from Salina, Kansas.


  • 1 pound kohlrabi (4 to 5 small), peeled and cut into 1/4-inch strips
  • 1 medium carrot, cut into 1/8-inch strips
  • 1 tablespoon minced chives
  • 1 tablespoon lemon juice
  • 1 tablespoon butter, melted
  • 2 teaspoons honey
  • 1/4 teaspoon grated lemon zest
  • 1/8 teaspoon pepper
  • 4 lemon slices


  1. In a large skillet, bring 1 in. of water, kohlrabi and carrot to a boil. Reduce heat; cover and simmer for 6-10 minutes or until crisp-tender.
  2. In a small bowl, combine the chives, lemon juice, butter, honey, lemon zest and pepper; mix well. Drain vegetables and transfer to a serving bowl. Add honey butter and toss to coat. Garnish with lemon slices.

Nutrition Facts

1/2 cup: 77 calories, 3g fat (2g saturated fat), 8mg cholesterol, 62mg sodium, 12g carbohydrate (0 sugars, 5g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

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