1. Cut the peeled kohlrabi bulbs into 1/8-inch-thick slices. Cook in boiling salted water, 5 minutes. Drain.
2. Melt the butter in a large skillet over medium-low heat. Add the kohlrabi slices, tossing well to coat with butter. Add the cream. Heat to boiling; reduce the heat. Simmer, uncovered, until the kohlrabi is tender and the cream is thick, about 10 minutes.
3. Stir in the lemon juice, hot pepper sauce, and salt and pepper to taste. Sprinkle with the fresh dill.
Calories From Fat 258 Protein 15 Total Fat 28 Carbohydrates 54
Calories 487 Dietary Fiber 30 Calcium 245 Iron 3 Sodium 193 Vitamin A 999 Vitamin C 530 Cholesterol 96
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