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   Fall delivers new season of fresh food flavors

BILL DALEY; Chicago Tribune

Last updated: October 4th, 2006 01:30 AM (PDT)

 

Vanilla-Scented Kohlrabi with Creamed Greens Yield: 4 servings

 

..

3 small kohlrabi, green or purple

2 tablespoons butter

2 cups water

1/2 vanilla bean, split, seeds scraped

1 tablespoon sugar

1/4 teaspoon each: salt, freshly ground pepper

2 teaspoons grapeseed oil

3 shallots, sliced

2 tablespoons whipping cream

 

Remove leaves from kohlrabi; reserve. Halve the bulbs; slice into ª-inch

half-moons. Melt

butter in a large saucepan over medium-high heat; add kohlrabi slices, 2 cups

water,

vanilla seeds, sugar, salt and pepper. Heat to a boil; reduce heat to a simmer.

Cook until

the kohlrabi is just tender, about 20 minutes.

Meanwhile, cut off the stems of the kohlrabi greens; cut leaves into

1-inch-thick ribbons.

Set aside. Heat oil in a large skillet over medium heat; add shallots. Cook,

stirring

occasionally, until tender, about 5 minutes. Add leaves to skillet; cover. Cook

until leaves

are tender, stirring occasionally, about 10-12 minutes. Reduce heat to low; stir

in cream.

Transfer slices with a slotted spoon to the skillet. Toss to combine.

Average nutritional information per serving: 405 calories, 70 percent of

calories from fat,

11 grams fat, 5 grams saturated fat, 25 milligrams cholesterol, 9 grams

carbohydrates, 1

gram protein, 200 milligrams sodium, 2 grams fiber.

Source: Chef Paul Kahan of Chicago's Blackbird restaurant.