Sautéed Kohlrabi and Carrots






For 3-4 Servings:

1 med root of kohlrabi beet, peeled and cubed
3-4 medium sized colorful carrots, peeled and cubed
1 tsp olive oil or butter replacer (Earth Balance)
2 Tbs chopped parsley (or cilantro)

Heat oil in a skillet, then add cubed vegetables and sauté for 3-4 minutes on high heat, then reduce heat and simmer until the vegetables are tender (10-20 minutes). Add salt to taste and fresh chopped herbs. Serve warm. ©

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