Cold-weather kohlrabi recipes

Garlic butter and lemon kohlrabi

Serves 4
The thinner you slice the kohlrabi, the quicker it will cook. Vary by combining half the amount of kohlrabi with very thinly sliced pieces of carrot and parsnip.

Ingredients
4  medium-size (see above) kohlrabi bulbs, peeled and thinly sliced
2  tbsp. (30 mL) butter
2  cloves garlic, minced
Juice of 1 large lemon
Salt and freshly ground black pepper, to taste

Bring a large saucepan of water to a boil. Add kohlrabi and lightly boil for about 15 minutes, until tender. Do not overcook.

When kohlrabi is almost ready, melt butter in a skillet over low heat.

Reduce heat to lowest point and add garlic. Let garlic sit in the butter for a minute or two (do not brown). Thoroughly drain kohlrabi (pat dry with a clean tea towel) and add to skillet along with lemon juice. Toss together until kohlrabi is coated with butter mixture. Season to taste and serve immediately.

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