Warm kohlrabi salad

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 97, total fat 5 G., saturated fats 1 G., proteins 3 G., carbohydrates 13 G., fiber 6 G., cholesterol 0 mg, sodium 501 mg, sugar 6 G.

This vegetable salad is cooked in a skillet, which softens the kohlrabi and carrots and adds a rich, sweet flavor to the cherry tomatoes. Dressed with lemon juice, it's served warm as an appetizer or side dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.3 kg kohlrabi, peeled and quartered (about 4 pcs.)
4 medium carrots
2 cloves of garlic
1/4 cup olive oil
1 liter of cherry tomatoes (preferably different colors)
4 green onions, thinly sliced
2 cups tightly packed parsley leaves
2 tablespoons lemon juice

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Grind kohlrabi, carrots and garlic in a food processor fitted with a grater attachment.
Heat olive oil in a large skillet over high heat. Add the tomatoes, then the grated vegetables. Sauté for 3-5 minutes. Season with salt and pepper, then add the green onions, parsley, and lemon juice, stirring evenly. Simmer over low heat for 10-15 minutes.

Author of the recipe - Nancy Fuller is an American chef, businesswoman, and host from Claverack, New York.

Categories:

recipe / Calorie content of prepared meals / Salads / Warm salads / Vegetable salads / Cabbage dishes / Cabbage salads / Kohlrabi cabbage / Stewed cabbage

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