3/4 cup Brussels sprouts
4 medium carrots, peeled
2 medium (4-5" in diameter) kohlrabi, trimmed of greens
1 clove garlic
1 tablespoon fresh basil, chopped
2 teaspoons fresh mint, chopped
4 tablespoons butter
2 tablespoons salt
fresh-ground black pepper

In a 4-quart saucepan, bring 3 quarts of water and 2 tablespoons salt to a boil while preparing the vegetables. Trim 1/2 inch off of the stem end of the Brussels sprouts; then separate the sprout into individual leaves. Discard the core. Slice the carrots into 1/4 inch disks. Peel the kohlrabi bulb; then cut it into julienne strips 1/4 inch square and 2 inches long. Mince the garlic and set aside. Prepare a four-quart bowl of ice water. Blanch the sprout leaves in the boiling salted water for 10 seconds until they turn a bright green. Remove the leaves from the water and plunge them immediately into the ice water to stop the cooking. When the leaves have cooled thoroughly, remove them from the ice water and drain on a paper towel. Add the carrots and kohlrabi to the salted water and boil for 2-3 minutes, until the kohlrabi bends easily without breaking but retains some crunch when you bite into it. Remove the vegetables from the water and plunge them into the ice water. When they have cooled, transfer them to a paper towel to drain.

Just before serving, heat the butter in a large saute pan over medium heat. Add the garlic and cook for one minute. Add the carrots and kohlrabi and saute for 2 minutes until heated through. Add the chopped herbs and Brussels sprout leaves, saute briefly to heat the sprout leaves, then transfer the vegetables to a serving dish. Top with fresh-ground pepper and serve.