John Myers
Contents
show
Ingredients
- 2 size Kohlrabi fresh
- 2 Shallots
- 250 ml White wine dry
- 250 ml Cream 10% fat
- 1 tsp Seasoned salt
- 1 tsp Garlic pepper
- 100 g Freshly grated Parmesan
- Telly cherry pepper
- Freshly grated nutmeg
- 2 tsp Food starch
- 2 tsp Water
- 2 tbsp Oil
- Fresh smooth parsley
- Parsley crispy fresh
- 500 g Pasta of your choice
- With me various leftovers 🙂
Instructions
- Peel the kohlrabi and cut into small cubes. Peel the shallot and finely dice it. Heat the oil in a saucepan and brown the shallots, then add the kohlrabi and sweat for 5 minutes. Deglaze with white wine and cook for about 10 minutes!
- Now add the cream and season with seasoning salt, garlic pepper, pepper and nutmeg! Cook for another 10 minutes! Then add the Parmesan.
- Dissolve the cornstarch in a little water to bind the sauce! Cook pasta according to the instructions!
- Chop the parsley and add to the sauce!
- Serve pasta with sauce! 🙂
Nutrition
Serving: 100gCalories: 268kcalCarbohydrates: 32.4gProtein: 8.7gFat: 9.6g
