Recipe - Sauteed Kohlrabi

2 Good sized kohlrabi; peeled
trimmed of leaves
1 teaspoon Salt
1 md Onion; peeled and minced
4 tablespoon Sweet butter
1 tablespoon Chopped fresh marjoram or
1 tablespoon Chopped fresh basil

Grate the kohlrabi in a food processor or by hand. Sprinkle with salt and
allow to sit in a colander for 30 minutes. Squeeze water out.

Melt butter in a saute pan. Brown onions and stir in kohlrabi. Turn heat
to low, cover and simmer for 10 minutes. Uncover and turn up the heat to
medium. Cook another 2 minutes. Add fresh herbs.

Ogden writes: "We enjoy kohlrabi cut or sliced up thin and eaten raw, however, on the
cooler nights this sauteed dish is a nice accompaniment to a main dish."

Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog,
Spring/Summer 1994, Vol. XI, No. 1. Pg. 21. Typed for you by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini