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Fussel's kohlrabi vegetables

updated

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Ingredients for 2 servings:

  • 1 kohlrabi
  • 1 tbsp olive oil
  • 1 shallot(s), finely diced
  • 1 pinch(s) of sugar
  • 100 g whipped cream
  • 1 shot of milk
  • Salt and pepper, from the mill
  • Nutmeg, freshly grated
  • 1 tsp, heaped Dijon mustard, grainy
  • n. E. flour butter alternatively sauce thickener

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Wash, trim, and slice the kohlrabi. Heat the oil in a saucepan. Sauté the diced shallots and kohlrabi pieces. Stir in a pinch of sugar and cover. Cook over low heat for about 20 minutes, stirring occasionally, until the kohlrabi is cooked to the desired consistency. Now add the cream and milk and let it simmer briefly. Season the vegetables with the spices. If necessary, thicken the vegetables with flour butter or a sauce thickener. We serve the kohlrabi as a side dish with meatballs and boiled potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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