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Kohlrabi in horseradish cream sauce

updated

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Ingredients for 2 servings:

  • 500 g kohlrabi, peeled and weighed
  • 15 g margarine
  • 15 g flour
  • 150 g water
  • 100 g cream substitute, vegan
  • 2 tsp, heaped horseradish from the jar
  • n. B. Salt
  • n. B. sugar
  • n. B. vinegar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegan, goes well together, very easy

Cut the kohlrabi into approximately 1 cm thick slices and cook in lightly salted water for about 20-25 minutes. The slices should still be slightly firm to the bite. Make a light roux from the margarine and flour, deglaze with water and cream substitute, and simmer for 2-3 minutes. Season with salt, sugar, and vinegar for a slightly sweet and sour taste. Add the horseradish, then do not allow to boil further. Place the cooked kohlrabi slices on plates with the horseradish sauce. Serve with boiled potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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