Kohlrabi For The Novice - cooking recipe

Ingredients

4 kohlrabi, bulbs small, peeled and cut into 1/4-inch strips
1/2 cup carrot, shredded
2 tablespoons honey
2 tablespoons pecans, toasted and coarsely chopped
2 tablespoons lemon juice, fresh-squeezed
1/4 teaspoon lemon zest, finely grated
1 tablespoon chives, snipped
1 tablespoon unsalted butter

Preparation

Bring a large saucepan of water to a boil over medium-high heat.
Add the kohlrabi and carrot and cook for five minutes or until kohlrabi is tender.
Meanwhile, combine honey, pecans, lemon juice, lemon zest and chives in a small bowl. Stir to mix well and set aside.
Drain vegetables and place in a serving bowl.
Top with the honey mixture and butter, stirring to combine.
Serve immediately.
To toast nuts in a skillet: Cook them in a dry skillet over medium-low heat for around seven minutes, turning them occasionally to prevent burning, until they are fragrant and visibly darkened. Then cool completely.