Chrissi's kohlrabi and mushroom pan

Ingredients for 2 servings:

• 3 kohlrabi
• 2 tsp vegetable broth, without flavor enhancers and without yeast extract
• 2 tsp olive oil
• 1 onion(s)
• 250 g mushrooms
• 50 g processed cheese, light, 11% fat absolute
• 100 g sour cream
• Salt and pepper, freshly ground

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

WW-compatible

Peel the kohlrabi, halve it, and cut it into approximately 1 cm thick slices, then cut these lengthwise into thin sticks. Reserve some of the tender kohlrabi greens, wash them, and roughly chop them. Sauté the vegetables and greens in a little water with the vegetable stock until slightly al dente. Peel the onion and cut it into half rings. Wipe the mushrooms dry with a paper towel or, if desired, peel the skin from the heads. Trim the ends of the stems and thinly slice the mushrooms. Heat the olive oil in a pan and fry the onion rings until translucent, stirring constantly. Add the mushrooms and fry briefly, stirring constantly. Melt the cheese in the resulting liquid and refine the sauce with sour cream. Mix in the kohlrabi and season with salt and freshly ground pepper. Boiled potatoes go very well with this, as they absorb the relatively thin sauce very well.