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A spicy, homemade mustard featuring kohlrabi, honey, and lemon thyme, perfect for steaks, roast beef, or sautéed potatoes.
A fragrant, Asian-inspired soup made by sautéing aromatics and kohlrabi before simmering in chicken stock with soy and ginger.
Vegetables are gently cooked in butter and water until meltingly tender and naturally sweet in a covered pan.