Creamy Kohlrabi

-from the kitchen of Pam, CSA member

2 large kohlrabi

1 tsp salt plus more to taste

4 Tablespoons unsalted butter

1 small onion, thinly sliced

3 Tablespoons heavy cream

1/8 tsp marjoram

Pepper to taste. Strip the top and root ends from the kohlrabi. Remove the skin. Grate or put in a food processor. You should have about 4 cups. Toss in a colander with salt and let it stand to drain off juices, about 30 minutes. Rinse well under cold water. A handful of times squeeze out the excess liquid. Melt the butter in a medium skillet over medium heat. Add the kohlrabi  and onions and cover. Stir occasionally. Uncover and cook until kohlrabi is golden brown. Stir in the cream and margarine. Season with salt and pepper.