4 Serves
25 Mins
1 g
6 g
12 g
Using a peeler, remove the tough outer skin from the kohlrabi bulbs, then use a box grater to coarsely shred the flesh.
Ingredients, vitamins, and health benefits
Kohlrabi
Onion
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KenyanVitamin K
33 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
44 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
37 mg / 1,250 mgPotassium
115 mg / 4,700 mgSodium
15 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
5 g / 20 gCholesterol
27 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Finely dice the onion and mince the garlic cloves using a chef's knife.
Heat the butter and olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until fragrant, then add the grated kohlrabi and cook for 5 to 7 minutes until tender-crisp.
Remove from heat and stir in the lemon juice, chopped parsley, salt, and pepper. Fold in the sour cream until well combined and serve immediately.
Garlic
Butter
Olive Oil
Lemon Juice
Parsley
Salt And Pepper
Sour Cream
Vitamin A
43 µg / 900 µgVitamin C
9 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
33 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
44 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
37 mg / 1,250 mgPotassium
115 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
5 g / 20 gCholesterol
27 mg / 300 mgCaffeine
0 mgNet Carbs
30
g31
g33
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g