Here's one to try.

Betsy

Title: Kohlrabi Saute
Categories: Harned 1994, Herb/spice, Side dish, Vegetables
Yield: 1 batch

4 md Kohlrabi bulbs
1 tb Butter or margarine
1 tb Olive oil
1 Garlic clove; finely chopped
1 md Onion; chopped
1 tb Lemon juice
2 tb Parsley; chopped
Salt & freshly ground pepper
2 tb "Lite" sour cream

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.