Peel the tough outer skin from the kohlrabi, then
coarsely grate the bulbs. In a skillet, heat butter
and olive oil. Add garlic, onion and kohlrabi and
saute, 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.
Yield: 4 to 6 servings.
From 1993 "Shepherd's Garden Seeds Catalog." Pg. 19.
Electronic format by Cathy Harned.