4 servings
1 lb kohlrabi; peeled and cubed (~2 1/2 cups)
1 tbs butter
2 tsp Dijon mustard
1 tbs snipped fresh parsley
½ tsp dried savory, crushed
Cook kohlrabi, covered in med. saucepan, in enough boiling water to cover for about 10 minutes or until crisp/tender. Drain well. Add the remaining ingredients. Cook and stir over low heat until kohlrabi is coated.
Gourmet Sleuth.com
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