Kohlrabi Parmesan

I recieved a Kohlrabi bulb in my weekly vegetable delivery and had no idea what to do with it. I found this recipe and now know the next time I recieve one I'll be making it again. It's a great side-dish where the kohlrabi is shredded and sauteed, along with sweet bell peppers and carrots. Grated Parmesan or Romano cheese, and a little fresh thyme is stirred in at the end.

• Ready In: 22 mins
• Serves: 4

Ingredients

• 3  tablespoons butter or 3  tablespoons margarine
• 4  small kohlrabi, peeled and coarsely shredded (about 1 pound)
• 1  medium  sweet red pepper, chopped (3/4 cup)
• 1  medium carrot, coarsely shredded (1/2 cup)
• 1⁄2 cup parmesan cheese or 1⁄2 cup romano cheese, grated
• 2  teaspoons fresh thyme or 1⁄2 teaspoon dried thyme, crushed
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon cracked black pepper
•  parmesan cheese (optional) or  romano cheese, grated (optional)
•  fresh thyme (optional)

Directions

1. In a large skillet melt margarine or butter. Stir in shredded kohlrabi, chopped red or green sweet pepper, and shredded carrot. Cook and stir for 4 to 5 minutes or until vegetables are crisp-tender.
2. Stir in the 1/2 cup Parmesan or Romano cheese, thyme, salt, and pepper.
3. Sprinkle with additional Parmesan or Romano cheese, if desired. Garnish with fresh thyme.