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Kohlrabi and potato pot

updated

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Ingredients for 3 servings:

  • 3 m.-large kohlrabi
  • 3 large potatoes
  • 3 large carrots
  • 3 sausages (pepper biters)
  • 1 cup of cream
  • ¼ liter broth
  • salt and pepper
  • Butter for frying
  • possibly Cremefine

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Wash, peel, and thinly slice the kohlrabi, potatoes, and carrots. Set aside a few of the very small kohlrabi leaves. Cut the peppercorns into small pieces. Lightly fry all the vegetables in butter, then pour in the broth. Simmer for about 15 minutes, until the water has almost evaporated. Add the cream and bring to a boil until it becomes slightly creamy. Add the peppercorns and simmer for another 10 minutes. Finally, season with salt and pepper and add the kohlrabi greens. A quick tip: You can also use Cremefine instead of cream. It tastes just as good and saves calories.

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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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