Roasted Kohlrabi with Watercress

Ingredients:

• 450 gr. small kohlrabi fruits (about 1 bunch)
• 1 bunch watercress
• 1 tbsp (15 g) butter
• 1 tbsp rendered duck fat or another 1 tbsp (15 g) butter
• 2 tablespoons fresh lemon juice
• Salt and ground black pepper

Preparation:

1. Peel the kohlrabi with a vegetable peeler and cut into 5cm-long strips. Discard the tough stems of the watercress.
   
   In a large heavy skillet, heat the butter and reserved duck fat over medium-high heat until foam subsides, and cook the kohlrabi, stirring, until crisp-tender, 5 to 10 minutes.
   
   Add lemon juice and cook the cabbage, stirring, for another minute. Remove the pan from the heat and immediately add the watercress. Season the vegetables with salt and pepper.