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Kohlrabi with Sugar Snap Peas

5 cloves garlic, minced
3 Tbs. butter
1 pint sugar snap peas
1 Tbs. fresh sage, minced
1 large kohlrabi, peeled and sliced
salt and pepper to taste

Parboil the kohlrabi for ~5 minutes. Drain and set aside. In a large skillet, saute the garlic in 1 Tbs. butter, until just brown. Add the kohlrabi and remaining butter and saute another 5-7 minutes. Add peas, sage, salt and pepper, and cook another 2-3 minutes, until kohlrabi is soft and peas are just tender. Serve warm.

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