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This vegetarian schnitzel is a schnitzel like no other. It’s made using kohlrabi, or German Turnip, which is a cultivar of wild cabbage. Kohlrabi is an excellent source of vitamin C. In fact, it has more vitamin C than oranges!

This schnitzel recipe is also packed with flavorful, nutritious ingredients, including Acazen, Alpinia’s 100% plant-based fibre supplement.

Low-FODMAP Recipes: Kohlrabi Schnitzel - Bild2

Recipe

Number of servings: 1

Serving size: 300 g

Ingredients:

  • 200 g Kohlrabi
  • 55 g Egg (1 egg) (OR 50 ml almond milk)
  • 100 g Breadcrumbs, gluten-free
  • 11 g Sesame seeds
  • 100 ml Vegetable oil
  • 5 g Acazen acacia gum powder

Steps:

  1. Peel the kohlrabi bulb and cut it into 1 cm thick slices.
  2. Bring a pot with salted water to boil and cook the kohlrabi covered for 3 minutes. After that, pour the water through a sieve and rinse the kohlrabi with cold water.
  3. Crack the egg into a bowl and mix it with ACAZEN.
  4. Coat the kohlrabi with the eggs, then roll the slices in the breadcrumbs and the sesame seeds.
  5. Put the oil in a pan and fry the kohlrabi on both sides until golden brown.

 

 

Note:

The kohlrabi schnitzel pairs well with a green salad.

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