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Kohlrabi and potato puree with black pudding

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Ingredients for 1 servings:

  • 5 small potatoes
  • 1 large kohlrabi
  • 1 black pudding
  • nutmeg
  • salt and pepper
  • some cream
  • e.g. vegetable broth

Instructions

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

Peel and chop the potatoes and kohlrabi, and cook them in the vegetable broth until soft. Drain the cooking water, add a dash of cream, pepper, salt, and a pinch of nutmeg, then puree. Fry the black pudding in a pan and serve with the puree.

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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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