John Myers
Bratwurst Noodle Pan with Kohlrabi Cream
The perfect bratwurst noodle pan with kohlrabi cream recipe with a picture and simple step-by-step instructions.
- 400 g Kohlrabi fresh
- 1 Fresh shallot
- 3 tbsp Rapeseed oil
- 150 ml Vegetable broth
- 150 ml Whipped cream
- Salt
- Cayenne powder
- 1 tsp Flour
- 4 piece Sausages
- 500 g Potato noodles
- 2 tsp Mustard medium hot
- 0,5 Bed Cress (garden cress)
- Cut off the tender leaves from the kohlrabi, wash and pat dry. Peel the kohlrabi and cut into 1-2 cm pieces, peel off the shallot and cut into fine cubes. Heat 2 tablespoons of oil in a saucepan, sauté the kohlrabi pieces and diced shallots, sprinkle with flour and sauté briefly.
- Pour in the stock and cream, season with salt and cayenne pepper, cover and simmer over a mild heat for about 10 minutes. Cut the cabbage green into coarse strips and add to the kohlrabi cream shortly before the end of the cooking time.
- Cut the fried sausages into oblique slices and fry them in a pan with 1 tablespoon of oil until light brown. Place on a plate. Place the noodles in the frying fat and fry for about 5 minutes until golden. Mix in the fried sausage.
- Cut the cress from the bed. Season the cabbage cream with salt, cayenne pepper and mustard. Serve with the sausage and potato noodle pan. Serve sprinkled with the cress.
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