Melissa's Corporate Chefs
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.