Kohlrabi with Honey Butter- adapted from Better Homes and Gardens Cookbook
3 cups Kohlrabi (I used one from the farm) peeled and cut into ¼ inch thick julienne strips
3/4 cup carrots, cut into ¼ in thick julienne strips
¼ tsp finely shredded lemon peel
1 tbs lemon juice
1 tbs snipped chives or parsley
1 tbs honey
1/8 tsp pepper
1 tbs butter
In a medium sauce pan cook kohlrabi and carrot, covered, in a small amount of boiling water for 6-8
minutes or till crisp-tender. Do not overcook. Drain.
In a bowl combine lemon peel, lemon juice, chives/parsley, honey, and pepper. Pour over hot kohlrabi
and carrot, add butter. Toss to coat. Makes 4 servings.
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