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Kohlrabi and lemon pasta

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Ingredients for 2 servings:

  • 200 g tagliatelle pasta
  • 2 small kohlrabi
  • 1 lemon(s), untreated
  • 2 tbsp mascarpone or sour cream, soy cuisine or similar
  • e.g. parsley
  • 2 tsp sugar
  • salt and pepper
  • 1 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Wash the lemons, zest, and squeeze the juice. Set both aside. Wash and chop the parsley. Cook the pasta in salted water, drain, reserving some of the pasta water and leaving it in the pot with the pasta. Peel the kohlrabi, halve it, cut it into approximately 2 mm thick slices, and fry it in olive oil over medium heat. Add the sugar and let it caramelize slightly. Add the lemon juice and zest. Add the pasta, still dripping wet, to the kohlrabi and gently stir in the mascarpone. Season with salt and pepper and sprinkle with the parsley.

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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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