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Kohlrabi – Leek – Vegetables

updated

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Ingredients for 4 servings:

  • 2 kohlrabi
  • 2 stalk(s) leeks
  • 2 tbsp butter
  • 200 g crème fraîche
  • 1 pinch(s) of sugar
  • Salt and pepper from the mill
  • 1 bunch parsley, flat
  • possibly onion(s)
  • possibly garlic

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and peel the kohlrabi, reserving the tender heart leaves. Halve the kohlrabi and cut into very thin slices. Clean and wash the leek thoroughly. Cut into approximately 1 cm thick rings. Blanch the vegetables in boiling water for 3 minutes, drain well, and set aside. Melt the butter in a medium-sized saucepan and stir in the crème fraîche. Season with salt and sugar. Add the vegetables and sauté over low heat in a covered pan for 10 minutes. Then season with white pepper to taste. Wash the parsley and chop very finely along with the kohlrabi leaves. Stir into the vegetables just before serving. If desired, you can also sauté an onion and a clove of garlic.

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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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