John Myers
Kohlrabi with Carrots in Quick Hollandaise Sauce
The perfect kohlrabi with carrots in quick hollandaise sauce recipe with a picture and simple step-by-step instructions.
- 2 Kohlrabi fresh
- 2 Carrots
- 1 packet Hollandaise sauce
- 1 packet From the vegetable stock
- Pepper, salt to taste
- Remove the outer leaves from the kohlrabi and place the tender leaves from the center in cold water. Peel the kohlrabi, cut in half and then cut into slices. Finely chop the tender greens.
- Peel the carrots, cut into finger-length pieces and then cut them lengthways into slices of the same thickness as the kohlrabi. Put both vegetables in a steamer insert, pour in a good cup of water, put a lid on, bring to the boil and steam the vegetables for a good 10 minutes, then place them in a serving bowl.
- Heat the hollandaise sauce, dilute it slightly with a dash of the vegetable stock, stir in the chopped kohlrabi leaves, season again (season again if necessary) and pour the sauce over the vegetables, mix carefully and serve.
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