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Recipe – Kholrabi Parmesan w/Chia Seeds

May 11, 2011 By Tabitha Paculba 11 Comments

 

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!

 

Related

Filed Under: Healthy Recipe Tagged With: 30 Minutes Recipe, Balanced Diet, Chia Seeds, Flaxseed Oil, Healthy Recipe, High in Potassium, High in Vitamin C, Kholrabi Recipes, Nutrition, Parmesan, Vegetarian

Reader Interactions

Comments

  1. Laurel says

    May 12, 2011 at 12:12 pm

    I grew up eating kolrabi and have always loved its mild, slightly radishy taste, but I’ve always eaten it raw and I’ve never tried the leaves. I look forward to trying this and also the chia seeds. Thank you.

  2. Mireya says

    May 18, 2011 at 2:36 pm

    This sounds delicious!

  3. LivingFood101 says

    May 22, 2011 at 11:55 am

    The recipe looks delicious…I will definitely try it. Thanks for sharing!

  4. Tabitha says

    May 31, 2011 at 4:56 pm

    Laurel, Mireya, Living – thank you for the comments and I look forward to reading your thoughts on this recipe!

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