Kohlrabi in lemon mint sauce

Ingredients for 2 servings:

• 1 large kohlrabi (approx. 500 g)
• 1 red bell pepper(s)
• 2 sprigs of mint (at least 15 leaves)
• 150 ml vegetable stock
• 1 tsp lemon peel, grated
• 1 tbsp crème fraîche
• 2 tbsp lemon juice
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

… as a salad or vegetable

Wash the vegetables. Cut the kohlrabi into very thin slices. Halve the bell pepper and cut into very small cubes. Reserve a few mint leaves for garnish and finely chop the rest. Sauté the kohlrabi slices in oil for about 5 minutes, stirring occasionally. Add a little salt. Add the vegetable stock and lemon zest. Simmer for another 3-4 minutes, just long enough for the kohlrabi to still have a bite. Stir in the crème fraîche and lemon juice and remove from the heat. Only now add the mint and season with salt and pepper. Use the diced bell pepper and the remaining mint leaves for garnish. The kohlrabi can be eaten warm. However, if you let the sauce soak in for at least 2 hours, it will taste even more intense as a cold salad.