Kohlrabi cocktail à la Carmen

Ingredients for 2 servings:

• 1 large kohlrabi or 2 small ones
• 1 tbsp coconut oil
• 3 tbsp, heaped sour cream
• 2 tbsp coconut milk
• 2 tbsp creamed horseradish
• 1 ½ tsp white wine vinegar
• 25 g fennel
• 4 slices of red bell pepper
• 3 tsp lemon(s)
• Salt
• Pepper, white
• a few stalks of basil

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 15 minutes

low carb, gluten-free, low fat, also dairy-free possible, vegetarian

Peel the kohlrabi and cut into medium-sized cubes. Add the coconut oil to a pan and lightly fry the kohlrabi cubes. They should be only lightly browned and still firm to the bite. This took me about 4-5 minutes. Stir frequently to prevent the kohlrabi from burning. In the meantime, cut the bell pepper and fennel into very small cubes, and finely chop the basil. Place all ingredients in a bowl, mix, and season to taste. Let the kohlrabi cubes cool slightly and add them to the bowl while still lukewarm, at most, and mix well. Transfer to small jars and let stand in the refrigerator for 1 hour. Remove from the refrigerator about 20 minutes before serving. It also works well on a party buffet. It’s also ideal for a low-carb diet. It can, of course, also be enjoyed lukewarm, for example, as a lukewarm appetizer. If you are intolerant to cow’s milk, simply leave out the cream and use more coconut milk and vinegar or lemon instead, and of course use regular horseradish.