Koh-rabi, Knol-kohl, or Turnip-Rooted Cabbage

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (4)
  1. Shape the kohl rabi, knol-kohl, or turnip-rooted cabbage the size of a bantam's egg.
  2. Partly boil the shaped vegetables.
  3. Lightly finish the boiled vegetables in the sauté-pan in butter.
  4. Serve straight from the pan with a dust of salt and black pepper.
Original Text
KOHL RABI, knol-kohl, or turnip-rooted cabbage (Chou-rave), when cut young is more delicately flavoured than the turnip. The roots are susceptible of similar treatment, and are equally valuable in the stock-pot. Shaped the size of a bantam's egg they may be partly boiled, and then lightly finished in the sauté-pan in butter, being served as they are, straight from the pan, with a dust of salt and black pepper.
Notes
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