Creamy kohlrabi

Ingredients for 4 servings:

• 3 kohlrabi
• 2 carrots
• 100 g mascarpone
• 1 lime(s)
• 2 star anise
• 40 g butter
• salt and pepper
• nutmeg
• Honey
• 2 bay leaves
• Ginger
• n. B. water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

simple and delicious

Clean the kohlrabi and carrots and cut into strips or small pieces. Bring a pot of water, 2 teaspoons of salt, 2 star anise, and the bay leaves to a boil, then cook the kohlrabi and carrot pieces over low heat until al dente. This takes about 15-20 minutes. If you prefer it a little firmer, simply cook everything for a shorter time. If you like, you can chop the ginger very finely and add it to the pan; whatever comes out when draining is gone. The small pieces that remain are more than enough for a little kick. Drain the water, remove the bay leaves and star anise. Add a little butter. Squeeze half a lime. You can also use a whole lime if you like. Mix 1 teaspoon of honey, salt, pepper, nutmeg, and the lime juice with 100g of mascarpone and heat gently, being careful not to overheat or burn. Toss the vegetables with the mascarpone mixture and serve.