Directions

• Bring a large saucepan of water to a boil over medium-high heat.
• Add the kohlrabi and carrot and cook for five minutes or until kohlrabi is tender.
• Meanwhile, combine Sue Bee® honey, pecans, lemon juice, lemon zest and chives in a small bowl. Stir to mix well and set aside.
• Drain vegetables and place in a serving bowl.
• Top with the honey mixture and butter, stirring to combine.
• Serve immediately.
• To toast nuts in a skillet: Cook them in a dry skillet over medium-low heat for around seven minutes, turning them occasionally to prevent burning, until they are fragrant and visibly darkened. Then cool completely.