Kohlrabi-Gerrotto

Ingredients for 4 servings:

• 1 shallot(s)
• 1 small kohlrabi
• 2 stalk(s) Celery
• 2 carrots
• 3 tbsp sunflower oil
• 50 g butter
• 250 g barley, pre-cooked (ready-made product)
• 250 ml white wine
• 500 ml vegetable stock
• 2 tbsp leaf parsley, chopped
• 1 dashes lemon juice
• e.g. Parmesan, freshly grated
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel or trim the shallot and vegetables and finely dice. Heat the oil and melt the butter. Add the shallot and sauté until translucent. Add the vegetables and sauté for about 5 minutes. Stir in the barley and deglaze with the white wine. Gradually stir in the vegetable stock. Let the barley swell for about 20 minutes. Once the barley is tender, stir in the flat-leaf parsley and, if desired, grated Parmesan cheese. Season to taste with salt, pepper, and lemon juice.