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.