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Kohlrabi sauce

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Ingredients for 2 servings:

  • 2 kohlrabi
  • 1 pinch of salt
  • 1 pinch(s) of pepper
  • 1 pinch of nutmeg
  • 1 tbsp sour cream, creme fraiche of the creme léger

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

delicious as a food combining sauce or for anti-fungal diets, also suitable as a WW sauce

Peel the kohlrabi, chop it into small pieces, and simmer it in lightly salted water. The water should just cover the kohlrabi pieces. Cover! Once it’s soft, puree it with a hand blender and season with pepper, nutmeg, and crème fraîche (or similar). This makes a delicious, creamy sauce for meat, fish, or vegetables and can be modified to your liking (e.g., chili instead of nutmeg for spicy dishes…). For WW fans, the points are based on the type and amount of crème fraîche products used (approx. 2 points total).

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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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