4 small kohlrabi bulbs, peeled and cut into 1/4-inch strips
1/2 cup shredded carrot
2 tablespoons honey
2 tablespoons pecans, toasted (see note) and coarsely chopped
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon finely grated lemon zest
1 tablespoon snipped, fresh chives
1 tablespoon unsalted butter
Bring a large saucepan of water to a boil over medium-high heat. Add the kohlrabi and carrot and cook for 5 minutes or until kohlrabi is tender.
Meanwhile, combine the honey, pecans, lemon juice and zest and chives in a small bowl, stirring to mix well. Set aside.
Drain vegetables and place in a serving bowl; top with honey mixture and the butter, stirring to combine. Serve immediately. Makes 4 servings.
NOTE: To toast nuts on the stovetop, cook them in a dry skillet over medium-low heat for about 7 minutes, turning them to avoid burning, until they are fragrant and visibly darkened. Cool completely.
— Recipe adapted from "In Praise of Pecans," by June Jackson.