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Side Dish
European
4 - 6 servings
10 minutes
10 minutes
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.
