Stir-fry of kohlrabi with fennel, lemon and caraway seed

Name: stir-fry of kohlrabi with fennel, lemon and caraway seed
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 kohlrabi; 1 fennel bulb; 1 lemon cleaned up; 1 el sunflower oil; 2 tl caraway seed; 1 el capers jar 100 g

Mediterranean stir-fry of kohlrabi with fennel, lemon and caraway seed

Ingredients

2 kohlrabi
1 fennel bulb
1 lemon cleaned up

1 el sunflower oil
2 tl caraway seed
1 el capers jar 100 g

Directions

Peel the kohlrabi. Cut them into slices and the slices into strips of 1/2 cm wide.
Cut the stems and a small piece of the underside of the fennel bulb. Halve the tuber and cut into wafer-thin half slices.
Grate the yellow skin of the lemon and press out half of the fruit.
Heat the oil in a stirring stir fry the kohlrabi, fennel and the caraway seed 6 min.
Divide the vegetables over a large bowl and mix in the lemon zest, juice and capers. Season with pepper and salt.