Carrot sauté with kohlrabi

Makes 4 Servings

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1 tbsp
1/2 tsp
dried thyme
1/2 cup
pepper, to season


  • Cut off green tops from 2 kohlrabi bulbs. Peel, then cut into matchsticks along with 1 carrot. Shred kohlrabi greens. Melt 1 tbsp butter in a large frying pan over medium. Add vegetables and leaves, 1/2 tsp dried thyme and 1/2 cup chicken broth. Simmer, covered, stirring occasionally, until almost tender, about 6 min. Remove lid and continue stirring until most of liquid is absorbed, 2 more min. Season with pepper.


Calories 78, Protein 3 g, Carbohydrates 12 g, Fat 3 g, Fibre 2 g, Sodium 179 mg.
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