Farmers Daughter Herbs

kohlraba parmesan 3 tablespoons butter or margarine
4 small kohlrabies (about 1 pound), peeled and coarsely shredded (3 cups)
1 medium red or green sweet pepper, chopped (3/4 cup)
1 medium carrot, coarsely shredded (1/2 cup)
1/4 cup grated Parmesan or Romano cheese
2 teaspoons snipped fresh thyme
1/8 teaspoon salt
1/8 teaspoon cracked black pepper
Grated Parmesan or Romano cheese (optional)
Fresh thyme
1. In a large skillet melt margarine or butter. Stir in shredded kohlrabi, chopped red or green sweet pepper, and shredded carrot. Cook and stir for 4 to 5 minutes or until vegetables are crisp-tender.
2. Stir in the 1/4 cup Parmesan or Romano cheese, thyme, salt, and pepper. Sprinkle with additional Parmesan or Romano cheese, if desired. Garnish with fresh thyme. Makes 4 servings.
* Kohlrabi is usually pale green on the outside, although purple varieties may be found. Both varieties have white flesh.