Kohlrabi

Kohlrabi Sauté

4 medium kohlrabi bulbs
1 tablespoon butter
1 tablespoon olive oil
1 clove garlic, finely chopped
1 medium onion, chopped
1 tablespoon lemon juice
2 tablespoon parsley, chopped
Salt and pepper
2 tablespoon reduced fat sour cream

Peel the tough outer skin from the kohlrabi, then coarsely grate the bulbs. In a skillet, heat butter and olive oil. Add garlic, onions 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.

Serves 4 to 6.

From www.recipesource.com.

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