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Kohlrabi Sauté
By Melissa's Corporate Chefs


4 medium Kohlrabi bulbs 
1 tablespoon Butter 
1 tablespoon Olive Oil 
1 clove Peeled Garlic finely chopped 
1 medium Onion chopped 
1 tablespoon Lemon Juice 
2 tablespoons Organic Parsley chopped 
Salt and Fresh Ground Black Pepper to taste 
2 tablespoons Sour Cream 


Peel the tough outer skin from the kohlrabi, and then coarsely grate the bulbs. 

In a skillet, heat butter and olive oil. 

Add garlic, onion and kohlrabi and sauté, 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.