Steamed Kohlrabi and Celery

Kohlrabi season is just around the corner and I found several recipes for it in my new vegetable cookbook, The Broad Fork (which I will review once I have the chance to make a few more things out of it.  This recipe is very simple, and not very photogenic, but good in the way that vegetables that taste like themselves are.  Nothing fancy.

2 bulbs of kohrabi, peeled and cubed
1-2 Tbs. butter
1 shallot, thinly sliced in rings (can substitute onion with some garlic minced)
1/2 c. thinly sliced celery with leaves
1 tsp. thyme
salt
1 Tbs. toasted sesame seeds

In sauce pan brown the butter.  Add the shallot, celery, and kohlrabi and saute briefly.  Reduce heat, add 1/4 c. water and thyme, then cover the pan.  Cook for about 5 minutes until kohlrabi is tender and water evaporated.  Season with salt and top with sesame seeds.