Source: Saveur, December 2010
2 lbs. kohlrabi, trimmed but unpeeled and cut into 1″ cubes
1 cup chicken stock
4 tbsp. unsalted butter, cubed
1½ tsp. fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
Put kohlrabi, chicken stock, 2 tbsp. butter, and thyme into a 12″ skillet over medium-high heat. Season with salt and pepper and cover with a parchment-paper circle cut to fit inside rim of skillet. Cook, stirring occasionally, until kohlrabi is tender, about 15 minutes. Uncover, remove pan from heat, and add the remaining butter, swirling skillet until butter melts. Serve warm.