Kohlrabi in Vinaigrette
2 medium kohlrabi
2 tablespoons olive oil
Juice of ½ lemon
1 teaspoon Dijon mustard
1 tablespoon chopped parsley
1½ teaspoon Parmesan cheese
Trim the kohlrabi, cut in half and slice thinly. Place in a saucepan with the oil. Cover and cook over low heat for about 20 minutes, stirring frequently, until translucent and still a little crunchy. Stir in lemon juice, mustard and parsley and cook until heated through. Serve immediately sprinkled with Parmesan cheese. Serves 2.
Adapted from www.rivernene.co.uk.
Posted by Carole Koch
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