Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Good sized kohlrabi; peeled
-- trimmed of leaves
1 ts Salt
1 md Onion; peeled and diced
4 tb Sweet butter
1 tb Chopped fresh marjoram or
1 tb 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 sliced 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.

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