Kohlrabi Sauté

Yield: 4 to 6 servings

4 Kohlrabi bulbs
1 tbs Butter or margarine
1 tbs Olive oil
1 Garlic clove -- finely chopped
1 Onion – chopped

1 tbs Lemon juice
2 tbs Parsley -- chopped

Salt & freshly Ground Pepper

2 tbs Sour Cream

Peel the tough outer skin from the kohlrabi, and then coarsely grate the bulbs. In a skillet, heat butter and olive oil. Add garlic, onion and kohlrabi and sauté, stirring for 5 to 7 minutes until kohlrabi is tender crisp. Stir in lemon juice and parsley, then season with salt and pepper to taste. Stir in sour cream, and serve hot.

From recipesource.com (1993 "Shepherd's Garden Seeds Catalog)