500 g kohlrabi, chopped 1 lb
1 medium carrot, julienned
1 ml lemon peel, finely shredded 1/4 tsp
15 ml lemon juice 1 tbsp
15 ml chives or parsley, fresh snipped 1 tbsp
10 ml honey 2 tsp
pepper to taste
15 ml butter 1 tbsp
Cook kohlrabi and carrot, covered, in a small amount of boiling water for 6 to 8 minutes or until tender crisp. Drain; keep warm.
Combine lemon peel and juice, chives, honey and pepper. Pour over hot vegetables and add butter, tossing to coat.
Serves 4