Maple-glazed kohlrabi and chayote

Maple-glazed kohlrabi and chayote
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time


Add all
  • 2


  • 1


  • 1 Tbsp.
    (15 mL)


  • 1 Tbsp.
    (15 mL)

    olive oil

  • 0.500

    onion, chopped

  • 2 Tbsp.
    (30 mL)

    Maple syrup

  • 0.500

    lemon, juiced

  • 0.500

    lemon, zest

  • 1 pinch


  • Salt and pepper to taste


Peel the kohlrabi, cut into quarters and blanch in a pot with boiling salted water for 3 to 4 minutes.

Peel the chayote and cut in half. Remove the seed and cut into julienne.

In a frying pan over medium heat, warm the butter and oil; cook the onions for 2 to 3 minutes.

Add the kohlrabi and chayote and continue cooking for another 3 to 4 minutes.

Raise the heat, pour in the maple syrup and lemon juice, and glaze the vegetables for 2 to 3 minutes.

Add the lemon zest and nutmeg; season and serve with grilled meat.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007