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Kohlrabi Saute

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      Title: KOHLRABI SAUTE
 Categories: Harned 1994, Herb/spice, Side dish, Vegetables
      Yield: 1 Batch
 
      4 md Kohlrabi bulbs
      1 tb Butter or margarine
      1 tb Olive oil
      1    Garlic clove; finely chopped
      1 md Onion; chopped
      1 tb Lemon juice
      2 tb Parsley; chopped
           Salt & freshly ground pepper
      2 tb "Lite" 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, 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.
 
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