1 pound kohlrabi (4 to 5 small), peeled and cut into ¼-in. strips
1 med. carrot, cut into 1/8-in. strips
1 Tbsp. minced chives
1 Tbsp. lemon juice
1 Tbsp. butter, melted
2 tsp. honey
¼ tsp. grated lemon peel
1/8 tsp. pepper
4 lemon slices
In a large skillet, bring 1 in. of water, kohlrabi and carrot to a boil. Reduce heat; cover and simmer for 6-10 min. or until crisp-tender. In a small bowl, combine the chives, lemon juice, butter, honey, lemon peel and pepper. Drain vegetables and transfer to a serving bowl. Add honey butter and toss to coat. Garnish with lemon slices. Yield: 4 servings.
Recipe from Taste of Home: The Market Fresh Cookbook.