Kohlrabi, Sauté

Portion Size: ½ cup kohlrabi

Ingredients: Yields: 8 servings

Ingredients Notes: 
8 to 12 young kohlrabiWashed, trimmed, stems removed peeled and cubed.
1 tablespoon olive oil
salt and pepper, to taste
¼ teaspoon paprika


Steps:Directions: Critical Control Point /Quality Assurance
1Remove stem ends from kohlrabi.
2Peel and slice thin.
3Add olive to pan and heat.
4Add kohlrabi and sauté until tender.Cook until internal temperature reaches 135°F.
5Season with pepper and salt.
6Just before serving add paprika.

Time Temperature Sensitive foodFood 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). 

Jacqueline Larson M.S., R.D.N. and Associates