John Myers
Carrots and Kohlrabi – Steamed …
The perfect carrots and kohlrabi – steamed … recipe with a picture and simple step-by-step instructions.
- 4 medium sized Carrots
- 1 Kohlrabi fresh
- 1 Kohlrabi green
- 150 ml Water
- 200 ml Hollandaise sauce
- 2 teaspoon Lemon juice
- Peel the carrots and kohlrabi and then cut into coarse sticks. Place the tender kohlrabi leaves from the middle of the tuber in ice-cold water, here they will be crisp and fresh again in a few minutes (if they already looked a bit withered).
- Place a steamer in a saucepan and add the vegetable sticks. Pour in the water, put a lid on and bring the water to a boil. Now cook the vegetables in steam for about 15 to 20 minutes (I recommend a cooking test after 15 minutes, because the pens should be cooked, but still retain some bite).
- During this time, finely chop the kohlrabi green and prepare the hollandaise sauce. Refresh the sauce with lemon juice and fold in the chopped greens. Put the vegetables in a serving bowl and pour the sauce over them.
- Today we had the delicious vegetables from the steam for a hearty neck roast.
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