Kohlrabi – delicacy

Ingredients for 2 servings:

• 2 m.-large kohlrabi, peeled and cut into sticks (approx. 4 mm)
• 4 potatoes, peeled and cut into sticks (approx. 4 mm)
• Kohlrabi leaves, finely chopped or put through a parsley mill twice
• 30 g butter
• 100 g herb cream cheese
• 50 ml cream
• salt and pepper
• some nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Quickly cooked everyday dish with a twist

Place the potato sticks in cold, salted water and bring to a boil. After 3 minutes, add the kohlrabi sticks. Then let both simmer for about 10-15 minutes (pierce with a fork and check for tenderness). Drain two-thirds of the mixture (leaving about one-third in the pot) and collect a small amount of the stock in a cup. Stir the butter, herb cream cheese, and cream into the remaining mixture over low heat. Melt until combined and stir in the kohlrabi greens. If the mixture is too thick, add a little more of the drained water. Season to taste with freshly grated nutmeg and, if desired, salt and pepper. This goes well with a good Saarland “chili-lyoner” (a kind of sausage), but it would also be good with meatloaf, frikadellen (a kind of meatball), bratwurst, cutlets, and much more.