Recipe courtesy of Nancy Fuller
Save Recipe Print
Total:
30 min
Active:
15 min
Yield:
12 servings
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Shred the kohlrabi, carrots and garlic in a food processor fitted with the shredder attachment.

Heat the olive oil in a large skillet over high heat. Add the tomatoes, followed by the shredded vegetables. Saute for 3 to 5 minutes. Season with salt and pepper, and then add the scallions, parsley and lemon juice, stirring until incorporated. Simmer for 10 to 15 minutes.

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