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Kohlrabi

Braised Kohlrabi
1 lb. kohlrabi, trimmed, peeled and sliced thinly or grated coarsely.
1 small onion, chopped
2 tablespoons butter
Salt and pepper
Melt butter and sauté onion over medium heat. Add the kohlrabi. Stir to coat with butter and cover. Reduce heat and continue cooking until kohlrabi is tender – about 15 minutes if you’re using slices – less if grated. Salt and pepper to taste.

Kohlrabi with Parmesan
2 large or 3 medium kohlrabi – trimmed and peeled
2 tablespoons butter or olive oil
¼ cup grated Parmesan cheese
Salt and pepper to taste
1 tablespoon minced parsley
Grate kohlrabi. Heat butter or oil over medium heat. Add kohlrabi. Cook, stirring frequently, until the kohlrabi is tender, about 8 minutes. Salt and pepper to taste. Toss with cheese. Cook until cheese melts and garnish with parsley. Serves 4