Name: Kohlrabi Saute
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Harned 1994, Herb/spice, Side dish, Vegetables	1	Batch

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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