Serves 4
Makes a great nest for grilled fish, or can be used as a side dish with winter roasts.
Ingredients
8 small kohlrabi bulbs, grated h salt, pepper (about 4 cups)
1 teaspoon olive oil
2 tablespoons freshly squeezed lemon juice
Method
Trim the stems and leaves from the kohlrabi. Remove the stems from the leaves and discard. Save the leaves for soups, stir fries or pasta sauces.
Peel the bulbs with a potato peeler and grate coarsely by hand or food processor.
Heat oil in a high sided pan. Add the shredded kohlrabi and cook, stirring often, 3-4 minutes or until tender.
Season with salt, pepper and lemon juice.