| 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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