Kohlrabi for the Novice

This recipe is from the Sept. 16, 2008 edition of the "Living" section of our local newspaper, "The Democrat & Chronicle" (adapted from "In Praise of Pecans by June Jackson" ). I have never tried kohlrabi, but it has been described as a member of the cabbage family but more mild than its broccoli and cauliflower cousins. The article states "pecans and honey accentuate the vegetable's sweet side". I have not cooked this yet but am eager to try it.

• Ready In: 25 mins
• Serves: 4

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

Directions

1. Bring a large saucepan of water to a boil over medium-high heat.
2. Add the kohlrabi and carrot and cook for five minutes or until kohlrabi is tender.
3. Meanwhile, combine honey, pecans, lemon juice, lemon zest and chives in a small bowl. Stir to mix well and set aside.
4. Drain vegetables and place in a serving bowl.
5. Top with the honey mixture and butter, stirring to combine.
6. Serve immediately.
7. 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.