With its turniplike flavor, this member of the cabbage family takes well to a slow simmer on the stove with chicken stock, butter, and thyme. Serve this dish with roast chicken or grilled pork chops.
- 2 lb. kohlrabi, trimmed but unpeeled and cut into 1″ cubes
- 1 cup chicken stock
- 4 tbsp. unsalted butter, cubed
- 1 1⁄2 tsp. fresh thyme leaves
- Kosher salt and freshly ground black pepper, to taste