Try this Kohlrabi Saute recipe, or contribute your own.
Suggest a better descriptionPeel the tough outer skin from the kohlrabi, then coarsely grate the bulbs. In a skillet, heat butter and olive oil. Add garlic, onion and kohlrabi and saute, stirring for 5 to 7 minutes until kohlrabi is tender crisp. Stir in lemon juice and parsley, then season with salt and pepper to taste. Stir in sour cream, and serve hot. Yield: 4 to 6 servings. From 1993 "Shepherds Garden Seeds Catalog." Pg. 19. Electronic format by Cathy Harned.
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Serving Size: 1 Batch (218g) | ||
Recipe Makes: 1 | ||
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Calories: 343 | ||
Calories from Fat: 271 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.2g | 40 % | |
Saturated Fat 10.5g | 53 % | |
Monounsaturated Fat 12.6g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 34.4mg | 11 % | |
Sodium 196.3mg | 7 % | |
Potassium 364.2mg | 10 % | |
Total Carbohydrate 17g | 5 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 14.4g | ||
Protein 4.2g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 343
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