Recipe – Kholrabi Parmesan w/Chia Seeds

Naturally high in Vitamin C and Potassium, this Kholrabi gets an added boost of Omega 3's from Flaxseed Oil and Chia seeds.

Prep time: 20 minutes
Cook time: 10 minutes
Serves 4 – 3/4 cup servings

I first discovered my love for this German turnip in, where else but Germany!  I grew up a military brat and remember being handed a fresh slice of Kholrabi right in our garden plot. It was sweet, crisp and I wanted more!

Imagine my delight when I found this beauty at our farmer’s market!  If you are lucky enough to find one with the leaves intact – don’t throw them away. Sauté with a little olive oil and enjoy!

Kholrabi is delicious raw or cooked as below.  So hurry snatch some up before it is too late!

• 1 1lb Kholrabi, peeled and sliced 1/4” sticks
• 1 tbsp Chia Seeds
• 1 tbsp Flaxseed Oil
• 5 tsp Parmesan, shredded

In a large saucepan set 6 cups of water to boil over medium high heat.  Meanwhile prepare Kholrabi.  Once water is boiling, add sliced Kholrabi and boil for ten minutes.

In a large bowl add shredded parmesan, chia seeds and flaxseed oil.

Drain Kholrabi and add to parmesan mixture. Toss to coat.

Serve immediately and enjoy!