- 3 medium kohlrabi, trimmed of stalks and leaves
- 2 T. unsalted butter
- ¼ c Parmesan cheese
- 1 T. minced parsley
- Salt and pepper, to taste
- Peel kohlrabi ⅛th inch deep. Shred with grater or food processor.
- Cook kohlrabi in butter over medium heat, stirring often, until tender, about 8 minutes.
- Sprinkle with the cheese, salt and pepper.
- Toss and cook just until the cheese melts about 1 minute.
- Garnish with parsley and serve immediately.