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Cooking kohlrabi puree: the classic
In addition to a kilo of kohlrabi, for our first recipe, you also need 20 grams of butter, a clove of garlic and onion, 250 milliliters of meat stock, a bunch of parsley, two tablespoons of cornflour, a cup of crème fraîche, as well as salt, pepper, and nutmeg.
- First, peel the kohlrabi. Do not throw away the leaves, you will need them later. Then cut the tuber into cubes or slices.
- Next, sauté the onion and diced garlic clove in the butter, and then add the kohlrabi.
- Add the beef broth. Let the kohlrabi steam until done and add the finely chopped kohlrabi leaves after about 15 minutes.
- After about 25 minutes, drain the kohlrabi and puree it with the parsley. Use the parsley without the stems.
While heating, stir in the butter and crème fraîche and season with salt, pepper, and nutmeg. - If the puree is too thin, mix the cornstarch with a little water and thicken your kohlrabi puree with it.
Vegetarian and vegan variants
The recipe from the previous chapter can also be easily modified to make it vegetarian or vegan.
- For the vegetarian version, simply replace the meat broth in our previous recipe with vegetable broth and you can enjoy the pure vegetarian.
- If you want to prepare the puree vegan, you must also replace butter and crème fraîche in addition to the meat stock.
- Margarine is recommended instead of butter, as it is mostly vegan. Various manufacturers also offer vegan butter.
- Instead of crème fraîche, you can use vegan cooking creams, or you can make your own vegan crème fraîche.
- To do this, mix 130 grams of cashew nuts soaked in water, 125 ml of water, some lemon juice, and white wine vinegar, and season with a little salt. Add the vegan crème fraîche to your kohlrabi puree to round off the recipe.