Kohlrabi in almond milk and mustard sauce

Ingredients for 2 servings:

• 150 ml almond milk (almond drink)
• 2 tsp, heaped mustard, sweet
• 1 large kohlrabi
• 1 tsp vegetable broth, granulated
• 1 tsp, heaped chestnut flour, optional
• 1 pinch of salt, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegan

Peel the kohlrabi and cut it into any shape you like. Cubes, wide julienne strips, ribbon-like strips, or similar. In a saucepan, whisk the almond milk and mustard until smooth and sprinkle in the granulated stock. Stir in the kohlrabi pieces vigorously, bring to a boil, and cook with the lid on at drastically reduced heat until the desired tenderness is reached. Since I usually eat vegetables without rice, potatoes, etc., the consistency of the liquid was too thin for me, so I thickened it with chestnut flour. You’ll have to decide for yourself. Add salt to the plate if necessary. GAT users might use Christiane’s GAT mustard, but use less of it, as it’s spicy.