Vegetable
Serves 4
4 small kohlrabies (about 1 lb)
1 medium carrot - cleaned & julienned
1/4 tsp / 3g finely shredded lemon peel
1 tbsp / 15ml fresh lemon juice
1 tbsp / 15g snipped fresh chives or parsley
2 tsp / 10g honey
pepper to taste
1 tbsp / 15g butter
Cook the kohlrabies and carrot, covered, in a small amount of boiling water
for 6 to 8 minutes or until tender crisp. Drain; and keep warm.
Combine lemon peel and juice, chives, honey, and pepper. Pour over
hot vegetables and add the butter, tossing to coat all.