Peel 1 lb kohlrabi and cut into batons. Cook in boiling salted water until tender, but still firm to the bite. Drain and saute in 1-1/2 teaspoons butter. Season to taste and add 2 tablespoons vegetable stock or kohlrabi cooking water. Reduce until the batons are coated with a glistening sauce. Stir in 1 teaspoon chopped parsley and serve.
Calories From Fat 14 Protein 2 Total Fat 1 Carbohydrates 7
Calories 45 Dietary Fiber 4 Calcium 28 Sodium 48 Vitamin A 184 Vitamin C 70
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