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 

Directions 

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.