Kohlrabi – Onion – Vegetables

Ingredients for 2 servings:

• 2 m.-large kohlrabi, stalked
• 1 large onion(s), sliced ​​into rings
• 200 ml white wine, dry
• ½ liter of water
• 1 sprig of dill
• ½ lemon(s), the juice
• 1 pinch(s) tarragon
• 3 tbsp olive oil
• 2 tbsp sour cream
• 1 small potato(s), floury, grated
• 2 tbsp parsley, chopped
• 1 pinch of marjoram
• 1 pinch(s) paprika powder
• 1 pinch of nutmeg
• 1 pinch(s) thyme
• 1 pinch of savory
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 pinch(s) of sugar
• 1 pinch(s) of caraway powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sauté the onion rings in olive oil until translucent. Add the kohlrabi sticks and sauté briefly. Now pour in the white wine and let it reduce almost completely. Then add the spices and simmer for 5 minutes. Add the water and simmer for another 10 minutes. Stir in the grated potato and simmer for another 5 minutes. Then reduce the heat, reserve 3 ladles of the stock and set aside. Gradually stir the sour cream into the vegetables and fold in the chopped parsley along with the entire dill sprig. Remove the entire dill sprig before serving. The previously reserved stock can now be added back to the vegetables as desired. Finally, add the lemon juice and season to taste. Goes very well with fish with boiled potatoes or rice. Tip: If you like it spicier, you can use 1 tablespoon of sour cream and 1 tablespoon of hot mustard instead of 2 tablespoons of sour cream.