Kohlrabi saute
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Kohlrabi bulbs |
| 1 | tablespoon | Butter or margarine |
| 1 | tablespoon | Olive oil |
| 1 | Garlic clove; finely chopped | |
| 1 | medium | Onion; chopped |
| 1 | tablespoon | Lemon juice |
| 2 | tablespoons | Parsley; chopped |
| Salt & freshly ground pepper | ||
| 2 | tablespoons | \"Lite\" sour cream |
Directions
Peel the tough outer skin from the kohlrabi, then coarsely grate the bulbs. In a skillet, heat butter and olive oil. Add garlic, onion and kohlrabi and saute, 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.
Yield: 4 to 6 servings.
From 1993"Shepherd's Garden Seeds Catalog." Pg. 19.
Electronic format by Cathy Harned.