Kohlrabi, stewed in cream

Ingredients for 4 servings:

• 4 kohlrabi, each about 200 g
• 20 g butter
• 1 small onion(s)
• 6 tbsp chicken broth
• 200 g cream
• Salt and pepper, from the mill
• Nutmeg, freshly grated
• Parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel the kohlrabi, reserving the small heart leaves, and cut into approximately 1 cm thick slices, then into sticks. Finely chop the onion. Chop the freshly chopped parsley. Heat the butter and fry the onion until translucent. Add the kohlrabi sticks and toss briefly. Deglaze with the chicken stock and bring to a boil briefly. Then add the cream. Season with salt, pepper, and nutmeg. Cover and sauté the kohlrabi over medium heat for about 10 minutes. Shake the pot occasionally to prevent burning. In the meantime, rinse the heart leaves, pat dry, and chop. Arrange the kohlrabi on the plate and serve sprinkled with parsley and the heart leaves. A wonderful side dish to all fine, classic roasts, pan-fried meats, or fried fish fillets!