Kohlrabi with cream cheese

Ingredients for 2 servings:

• 1 kohlrabi
• 3 potatoes
• 1 tbsp lemon juice
• 100 g cream cheese, low-fat or full-fat – depending on your taste
• Cayenne pepper
• chives
• Salt
• Vegetable stock cubes

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

vegetarian, quick to prepare

Cut kohlrabi into sticks (like fries), and the potatoes in the same way (2/3 kohlrabi to 1/3 potatoes). Bring a very small amount of water (about ½ cm high in the pot) to a boil with a little lemon juice, salt, or vegetable stock, add the kohlrabi/potato sticks, and cook slowly until al dente. By then, the water will be almost gone! Stir in the cream cheese, possibly with herbs (you can also use the lean version with 2% fat). Season with a little cayenne pepper and salt. Garnish with chives. It tastes great as a vegetarian dish. We usually serve it with something pan-fried (bratwurst, chicken breast fillet). Note: I always use a large, shallow pot; this makes it easier to stir in the cream cheese later, and it cooks more evenly beforehand because there’s very little water in the pot. If there’s too much liquid after cooking, drain some and add more later if necessary. It should be a creamy, creamy dish. A quick, tasty meal.