Portion Size: ½ cup kohlrabi

Ingredients: Yields: 8 servings

Ingredients	Notes:
8 to 12 young kohlrabi	Washed, trimmed, stems removed peeled and cubed.
1 tablespoon olive oil
salt and pepper, to taste
¼ teaspoon paprika

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Remove stem ends from kohlrabi.
2	Peel and slice thin.
3	Add olive to pan and heat.
4	Add kohlrabi and sauté until tender.	Cook until internal temperature reaches 135°F.
5	Season with pepper and salt.
6	Just before serving add paprika.

Time Temperature Sensitive food.  Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new.  Cool leftover product quickly (within 4 hours) to below 41° F. Follow proper cooling procedures. Store leftovers in a tightly sealed, labeled and dated container. Use leftover within 72 hours if stored in refrigerator or 30 days if stored in the freezer. Reheat leftover product quickly (within 2 hours) to 165 degrees F for 15 seconds. Reheat left over product only once; discard if not used.  Cold holding at 41°F or colder or using time alone (less than four hours).