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.
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.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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