Smokey's Kohlrabi and Brussels Sprout Salad

Ingredients for 2 servings:

• 2 small kohlrabi
• 200 g Brussels sprouts
• 2 tbsp almond flakes, roasted without fat
• 1 m.-sized carrot(s)
• 1 small onion(s), finely chopped
• 1 clove(s) garlic, squeezed
• 4 tbsp vinegar
• 3 tbsp rapeseed oil
• 4 tbsp vegetable broth
• 4 tbsp cream
• 1 pinch(s) nutmeg
• ½ tsp paprika powder
• 1 tsp mustard
• e.g. cayenne pepper
• n. B. Salt and pepper, black from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Low carb, SiS-compatible

Peel the kohlrabi, quarter it, and cut it into thin slices. Cook in a steamer until al dente. Halve the Brussels sprouts and also cook in a steamer until al dente. Drain both vegetables well, transfer them to a bowl, and let them cool until the vegetables are only lukewarm (room temperature). Peel the carrot and cut it into tiny cubes. For the dressing, mix all the ingredients well and fold in the diced carrot and onion. Add the dressing to the vegetables and mix well. Arrange the salad in two shallow bowls and sprinkle with the flaked almonds.