Carrot sauté with kohlrabi
, to season
Cut off green tops from 2 kohlrabi bulbs. Peel, then cut into matchsticks along with 1 carrot. Shred kohlrabi greens. Melt 1 tbsp butter in a large frying pan over medium. Add vegetables and leaves, 1/2 tsp dried thyme and 1/2 cup chicken broth. Simmer, covered, stirring occasionally, until almost tender, about 6 min. Remove lid and continue stirring until most of liquid is absorbed, 2 more min. Season with pepper.