Kohlrabi
Mustard Kohlrabi
Posted by Carole Koch
4 to 6 medium kohlrabi
2 tablespoons butter or margarine
1 tablespoon prepared mustard
1/2 teaspoon salt
Trim off root ends and vinelike stems from kohlrabi. Wash and pare. Cut into 1/4-inch slices. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add kohlrabi. Cover and heat to boiling; reduce heat. Boil until tender, about 25 minutes. Drain. Heat butter in 8-inch skillet until melted. Stir in mustard and salt. Add kohlrabi and toss. Cook, turning slices, until golden brown.
Serves 4.
From the "Betty Crocker Cookbook."