Sauteed Kohlrabi

2 kohlrabi (3 if small)
4 tablespoons butter or light oil
1 medium onion, diced
1 tablespoon fresh herbs (thyme, chives, sage, etc.)
1 teaspoon salt

Grate kohlrabi, place in colander and sprinkle with salt.  Let stand 30 minutes to drain.  Heat butter over medium heat, add onions and saute a few minutes.  Stir in kohlrabi, reduce heat to low, cover and cook 10 minutes.  Increase heat to medium and cook 2 more minutes.  Remove from heat and stir in fresh herbs.  Makes 2-4 servings.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition


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