2 Kohlrabi bulbs, cleaned and cut into 1/4 inch matchsticks
1 tablespoon butter
1/2 cup heavy cream
Salt and pepper to taste
Chopped chives for garnish
Bring a pot a salted water to boil and blanch the matchsticks for about 2 minutes, Drain and add back to the pot with the butter and saute until butter is melted. Pour in the cream and bring to simmer until the sauce coats the Kohlrabi. Salt and pepper to taste. Garnish with chopped chives.