Steamed Kohlrabi Rounds with Lemon and Herbs

Sweet and simple, this recipe puts the spotlight on an often overlooked vegetable. With a little preparation turn this veggie into the star of the show!

Grain free - Gluten free - Vegan
Serves 2-4

First, peel and slice your kohlrabi. To a pot of just-simmering broth with a swirl of olive oil, seasoned with salt, add your sliced kohlrabi. Cover, and cook about 10 mins (depending on thickness of your slices).

Remove from the broth (use the broth for other things!), lay in shingled layers in a serving dish, and drizzle a light and refreshing lemon vinaigrette over the top (like the one below!), and finish with finely chopped chives. Enjoy!

* 1/4 cup fresh lemon juice
* 1 small garlic clove, grated
* 1 teaspoon Dijon mustard
* 1/4 teaspoon sea salt, more to taste
* Freshly ground black pepper
* 1/2 teaspoon honey or maple syrup, optional
* 1/4 to 1/3 cup extra-virgin olive oil

Add all but the olive oil to a jar with tight-fitting lid. Shake to combine! Add the olive oil and continue shaking until thoroughly blended. Taste, adjust seasoning and olive oil as desired. Store in the fridge up to a week! Thanks to Love & Lemons for this dressing recipe.