afoona
vegetables

Kohlrabi Sautéed with Garlic and Lemon

Kohlrabi sautéed in olive oil, garlic and lemon – a crisp, refreshing vegetable, quickly made

⏱ 20 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona
⚖ Pareve🥬 Vegetarian🌱 Vegan🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Peel the kohlrabi and slice into thin strips.
    PeelerKnifeCutting board
  2. 2
    Heat the olive oil in a large pan over high heat.
    ⚙ Pan-fryingStoveFrying pan
  3. 3
    Add the chili and stir.
    Stove
  4. 4
    Add the kohlrabi and cook 5–6 minutes, stirring, until it turns slightly golden.
    Stove
  5. 5
    Add the garlic and stir-fry 1 minute more.
    Stove
  6. 6
    Season the kohlrabi with salt and black pepper and the lemon juice.
  7. 7
    Sprinkle the parsley on top and serve hot.
134calories
3 gprotein
10 gcarbs
10 gfat
● protein 7%● carbs 28%● fat 65%

Per serving (152 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (5) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Peeler · Also works: Paring knife (Wastes more of the fruit, slow)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Pan-Cooked Vegetables

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