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Kohlrabi and carrots in curry sauce

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Ingredients for 6 servings:

  • 3 kohlrabi
  • 4 carrots
  • 20 g butter
  • 100 ml vegetable stock
  • 200 g crème fraîche
  • 1 tsp curry powder
  • 2 shots of Tabasco
  • 1 tsp soy sauce, light
  • 3 tbsp parsley, chopped
  • Salt
  • Sugar
  • lemon juice

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Grate the kohlrabi and carrots, sauté in butter, deglaze with vegetable stock, and sauté briefly. Stir in the crème fraîche, curry powder, and parsley, and season with salt, Tabasco, soy sauce, sugar, and lemon juice. Serve with boiled potatoes or rice.

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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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