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Stir-fry of kohlrabi with fennel, lemon and caraway seed
Mediterranean stir-fry of kohlrabi with fennel, lemon and caraway seed
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Ingredients
Directions
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Peel the kohlrabi. Cut them into slices and the slices into strips of 1/2 cm wide.
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Cut the stems and a small piece of the underside of the fennel bulb. Halve the tuber and cut into wafer-thin half slices.
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Grate the yellow skin of the lemon and press out half of the fruit.
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Heat the oil in a stirring stir fry the kohlrabi, fennel and the caraway seed 6 min.
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Divide the vegetables over a large bowl and mix in the lemon zest, juice and capers. Season with pepper and salt.
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Nutrition
75Calories
Sodium3% DV80mg
Fat5% DV3g
Protein6% DV3g
Carbs2% DV7g
Fiber20% DV5g
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