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Kohlrabi Sautée

Serves 8

  • 3 medium kohlrabies
  • 1 tbs toasted sesame oil
  • 2 cups shaved carrots
  • 3 scallions, coarsely chopped
  • 1 medium jalapeño chile, sliced (optional)
  • 1 tbs minced garlic
  • 1 tbs lime juice
  • 2 tsp grated fresh ginger
  • 1 tsp light brown sugar
  • 1/8 tsp kosher salt
  • 1/4 cup cilantro leaves
  • 3 tbs coarsely chopped roasted unsalted peanuts
  1. Chop kohlrabi leaves. Peel kohlrabi bulbs, and cut in half; thinly slice into half moons.
  2. Heat oil in a large skillet over high heat. Add kohlrabi bulbs, stirring often, about 5 minutes (or until they start to soften). Add kohlrabi leaves, carrots, scallions, and jalapeño to skillet; cook, stirring often, until leaves and bulbs are tender, about 4 to 5 minutes.
  3. Add garlic, lime juice, ginger, brown sugar, and salt to skillet. Cook, stirring constantly about 1 minute. Remove from heat. Sprinkle with cilantro and peanuts

(per 1.5 cups)

Calories: 128; Fat: 7g; Protein: 4g; Carbohydrate 15g Fiber 6g; Sugars 6g; Added sugars 1g; Sodium 394mg; Calcium 6% DV; Potassium 12% DV

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