Braised Kohlrabi and Carrots

From Susanne Guirakhoo This easy recipe makes a great side dish.


  • 2 kohlrabi
  • 4 carrots
  • olive oil
  • 1/2 cup water
  • juice of one lemons
  • 1 bunch parsley, finely chopped
  • salt and black pepper to taste


  1. Cut carrots into medium sized slices. Peel kohlrabi and cut into similar pieces.
  2. Heat olive oil in a large pan. Arrange carrots and kohlrabi, slightly overlapping. Add water. Turn heat to low, cover, and let simmer for 15 minutes.
  3. Turn pieces over, add lemon juice, parsley, salt, and pepper, and simmer for another 10 minutes. Carrots and kohlrabi should be still a bit firm, and most of the liquid evaporated.