A super-simple recipe that celebrates the cool-weather kohlrabi from Martha Stewart’s vegetarian cookbook, Meatless.

INGREDIENTS

1 3/4 pounds kohlrabi with leaves attached

1/4 cup water

2 tablespoons unsalted butter

1/2 cup thinly sliced onion

1/4 cup heavy cream

Course salt and freshly ground pepper

PREPARATION

Separate leaves from kohlrabi and thinly slice to yield 3 cups; cut flesh into 1/2 inch cubes to yield 4 cups. Bring the water to a boil in a medium saucepan and add the kohlrabi cubes. Cover, reduce heat to a simmer and cook until just tender, about 8 minutes.

Add butter and onion and simmer, stirring occasionally, until onion is tender, about 5 minutes. Stir in kohlrabi leaves and the cream and cook, stirring, until leaves are tender but still green, 3 to 5 minutes. Season with salt and pepper and serve immediately.