Makes 6 servings
2 tablespoons olive oil
1 tablespoon butter
3 large heads kohlrabi, cut into ½-inch-thick wedges
2 leeks, white and light green parts, well rinsed and sliced into ¼-inch-thick rounds
1 large bulb fennel, cored and sliced
¼ cup dry white wine
1 cup vegetable stock, or canned low-sodium vegetable broth, more as needed
4 sprigs fresh thyme
3 sprigs fresh fennel fronds, plus 1 tablespoon chopped
¼ teaspoon freshly ground white pepper
¼ teaspoon kosher salt
1. Combine the olive oil and butter in a large, deep sauté pan. Once the butter has melted and the foam has subsided, add the kohlrabi, leeks, and fennel. Cook for 4 to 5 minutes, browning the kohlrabi on both sides. Add the wine and cook until it has reduced by half. Then add the vegetable stock, thyme, and fennel fronds, and season with the pepper. Cook, partially covered, for 20 minutes, or until the vegetables are crisp-tender.
2. Remove the thyme sprigs. Serve the vegetables in a shallow bowl with some of the braising liquid, garnished with the chopped fennel fronds. Season with up to ¼ teaspoon salt.
Per Serving: Calories 110; Fat 5 g; Sat Fat 1 g; Protein 2 g; Carbs 12 g; Fiber 5 g; Cholesterol 0 mg; Sodium 140 mg.