1 bunch kohlrabi
2 Tbs. butter
1 Tbs. lemon juice
1 clove garlic, minced
1 Tbs. minced fresh parsley
salt and pepper to taste

Trim kohlrabi, but do not peel. Steam over simmering water, covered, for about 40 minutes or until tender. Cool slightly, then peel and chop. In saucepan, melt butter over medium heat; stir in lemon juice, garlic, and parsley. Cook 2 minutes. Add kohlrabi; toss to coat. Season with salt and pepper. Serves 4.

(from Farm-Fresh Recipes, by Janet Majure)

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