in Recipes

Kohlrabi & carrots in curry cream

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Ingredients for 2 servings:

  • 3 kohlrabi
  • 5 carrots
  • 1 tbsp butter
  • 100 ml vegetable stock
  • 1 lemon(s)
  • 200 g crème fraîche
  • 1 tsp curry powder
  • ½ bunch parsley
  • Salt
  • pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Chop the kohlrabi and carrots into sticks, sauté in butter, and when they’re firm to the bite, deglaze with vegetable stock and a little lemon juice. Stir in the crème fraîche, curry powder, and parsley. Season with salt and pepper. Serve best with basmati rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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