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Dishing Up Maryland:
by Lucie L. Snodgrass
Jack and Becky Gurley in Baltimore County Maryland are among the few farmers who still grow kohlrabi. It is a shame that more do not, since this cabbage relative has its own delicious, mild taste.
6 Serving


· 8 small kohlrabi
· 1 carrot, grated
· 1/2 cup sour cream
· 1/2 cup mayonnaise
· 3 tablespoons milk
· 2 teaspoons chopped fresh dill
· 2 teaspoons lemon juice
· 1 teaspoon lemon zest
· 1 teaspoon salt
· 1/2 teaspoon sugar
· 1/4 teaspoon freshly ground black pepper
· Fresh dill sprigs


Peel the kohlrabi and cut into thin slices.

2. Combine the kohlrabi, carrot, sour cream, mayonnaise, milk, chopped dill, lemon juice, lemon zest, salt, sugar, and pepper in a medium bowl. Gently toss to mix, cover, and refrigerate at least 1 hour, stirring occasionally. Garnish with dill sprigs.


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