Kohlrabi and Apple Saute

kohlrabiI mention this recipe in passing pretty often, so I think I should put up an official version of it to link to.  This is dead simple while bringing a very pleasant and different flavor to the table.  The sweet and mild flavor makes a good foil for strong flavor like greens and sausage.  It can also be scaled because it is so loosey-goosey.  Keep the ratio of kohlrabi to apples at about 2:1, add more oil and seasoning as needed.

Kohlrabi and Apple Saute

2 kohlrabi
1 apple
oil (butter is best, olive or coconut are close seconds)
a bit of salt and pepper

Peel the kohlrabi and apple.  Slice them into the shapes that you find pleasing.  I tend to half them, (core the apples), then slice into 1/4″ slices.  Melt the butter in the skillet on medium heat.  Toss in the slices, season lightly, and stir occasionally until tender (about 10 minutes tops).

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