Kohlrabi vegetables with a twist

Ingredients for 4 servings:

• 3 kohlrabi
• 500 ml pear juice
• 1 cup of crème fraîche, approx. 150 – 200 g
• 100 g butter
• 1 piece(s) ginger, grated
• ½ lemon(s), organic, the juice and zest
• 1 handful of mint, cut into strips
• 1 handful of chives, cut into fine rolls
• salt and pepper
• some balsamic vinegar, light

Instructions

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

vegetarian

Heat the pear juice. Cook the peeled and finely diced kohlrabi with the lemon juice and zest, and a pinch of salt, for about 15 minutes, or until al dente. Drain and reserve the pear juice. Melt the butter in another pot, add the crème fraîche, pear juice, and ginger to taste, and heat gently. Add the cooked kohlrabi, but do not let it boil. Season with white balsamic vinegar, pepper, and salt. Finally, garnish with the finely chopped mint and chives for freshness and color.