Name That Vegetable!

Anyone know what this is?

That, my friends, is an interesting little vegetable called kohlrabi. It looks a bit like an alien but it's really a low calorie, high fiber veggie packed with folic acid, calcium and vitamin A and C and I've got it growing in my garden in mass quantities. Now, I like to peel it and eat it raw with a little salt but my conservative eaters need a little more creativity than that. And since it's so good for them, I'm willing to disguise it a little. Your assignment this week? Don't pass one of these up at your local grocery store or farmers market. Give it a try and let me know what you think.

Honey Nut Kohlrabi

• 4 kohlrabi bulbs small, peeled and cut into 1/4-inch strips
• 1/2 cup shredded carrot
• 2 tablespoons honey
• 2 tablespoons pecans, toasted and coarsely chopped (see recipe)
• 2 tablespoons lemon juice
• 1/4 teaspoon lemon zest
• 1 tablespoons snipped chives
• 1 tablespoon unsalted butter

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

Do you have a recipe you'd like to share? Please link directly to your post, not your homepage, and please include a link back here to the Grocery Cart Challenge.