Ingredients
1 pound kohlrabi (4 to 5 small), peeled and cut into 1/4-inch strips1 medium carrot, cut into 1/8-inch strips1 tablespoon minced chives1 tablespoon lemon juice1 tablespoon butter, melted2 teaspoons honey1/4 teaspoon grated lemon zest1/8 teaspoon pepper4 lemon slices
Preparation
In a large skillet, bring 1 in. of water, kohlrabi and carrot to a boil. Reduce heat; cover and simmer for 6-10 minutes or until crisp-tender.
In a small bowl, combine the chives, lemon juice, butter, honey, lemon zest and pepper; mix well. Drain vegetables and transfer to a serving bowl. Add honey butter and toss to coat. Garnish with lemon slices.
