Kasseler with a twist

Ingredients for 2 servings:

• 2 slices of smoked pork
• 1 kohlrabi
• 6 m.-sized potatoes
• some parsley, chopped
• some salt and pepper, from the mill
• nutmeg
• Sugar
• 1 tbsp vegetable oil
• 1 tsp, leveled cornstarch, mixed with a little cold water
• e.g. butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with kohlrabi vegetables and boiled potatoes

Peel the potatoes and boil them in salted water for about 20 minutes. In the meantime, peel the kohlrabi and cut them into bite-sized pieces. Bring a pot of salted water to a boil and boil the kohlrabi for about 10 minutes. Drain some of the cooking water and season with pepper, nutmeg, salt, and a little sugar. Thicken with cornstarch and garnish with the chopped parsley. While the potatoes and kohlrabi are cooking, heat oil in a pan and fry the smoked pork slices for about 3-5 minutes on each side. Season with pepper if you like, but use salt sparingly, as the meat is smoked or cured and develops a spicy aroma naturally when fried. Drain the potatoes and serve with the kohlrabi and the meat. If you like, add a pinch of butter to the potatoes.