Kohlrabi, Sauté
Portion Size: ½ cup kohlrabi
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 to 12 young kohlrabi | Washed, trimmed, stems removed peeled and cubed. |
| 1 tablespoon olive oil | |
| salt and pepper, to taste | |
| ¼ teaspoon paprika |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Remove stem ends from kohlrabi. | |
| 2 | Peel and slice thin. | |
| 3 | Add olive to pan and heat. | |
| 4 | Add kohlrabi and sauté until tender. | Cook until internal temperature reaches 135°F. |
| 5 | Season with pepper and salt. | |
| 6 | Just before serving add paprika. |
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41° F. Follow proper cooling procedures. Store leftovers in a tightly sealed, labeled and dated container. Use leftover within 72 hours if stored in refrigerator or 30 days if stored in the freezer. Reheat leftover product quickly (within 2 hours) to 165 degrees F for 15 seconds. Reheat left over product only once; discard if not used. Cold holding at 41°F or colder or using time alone (less than four hours).
Posted in Vegetable Recipes
