1-2 medium kohlrabi, peeled and cut into 1/4 x 1/4 x 1 sticks
4 medium carrots, peeled and cut into 1/8 x 1/8 x 1 strips
2 cups of chicken or veggie broth
2 tablespoons chopped parsley
1/2 teaspoon shredded lemon peel
2 tablespoons honey
2 tablespoons lemon juice
1/4 teaspoon fresh black cracked pepper
2 tablespoons butter
In a medium saucepan cover and cook kohlrabi and carrots with broth for 6 to 8 minutes or until crispy tender.  Add parsley, lemon peel, honey, lemon juice, pepper and butter.  Toss lightly and serve.

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