Garlic butter and lemon kohlrabi
The thinner you slice the kohlrabi, the quicker it will cook. Vary by combining half the amount of kohlrabi with very thinly sliced pieces of carrot and parsnip.
4 medium-size (see above) kohlrabi bulbs, peeled and thinly sliced
2 tbsp. (30 mL) butter
2 cloves garlic, minced
Juice of 1 large lemon
Salt and freshly ground black pepper, to taste
Bring a large saucepan of water to a boil. Add kohlrabi and lightly boil for about 15 minutes, until tender. Do not overcook.
When kohlrabi is almost ready, melt butter in a skillet over low heat.
Reduce heat to lowest point and add garlic. Let garlic sit in the butter for a minute or two (do not brown). Thoroughly drain kohlrabi (pat dry with a clean tea towel) and add to skillet along with lemon juice. Toss together until kohlrabi is coated with butter mixture. Season to taste and serve immediately.