John Myers
Ingredients for 4 servings:
- 3 kohlrabi, young
- ½ cup sour cream
- 3 tbsp cream, optional
- ½ clove(s) garlic, very finely chopped
- ½ tsp salt
- 1 tsp sugar
- ½ tsp herbs to taste, e.g. herbs of Provence, finely ground
- salt and pepper
- some lemon zest
Instructions
Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes
super easy, no work and ready in just a few minutes
All you need is salt, sugar, sour cream, and kohlrabi. Everything else is just a refinement, but it’s delicious on its own, too. Peel the kohlrabi and cut into thin sticks, like batonnets with a cross-section of around 4-5 mm. Mix well in the pot with half a teaspoon of salt and a teaspoon of sugar. It’s important that the spices get everywhere. Cover with a lid or plate and let stand for 10 minutes. During this time, the kohlrabi will draw water. In the meantime, chop the garlic and mix with the sour cream and cream. Add a little lemon zest and/or finely ground dried herbs if desired. If you have them, you can of course also use finely ground fresh herbs. Now turn the stove up to full power, sauté the kohlrabi, and after about 2 minutes, reduce the heat to half. Continue sautéing for about 2 more minutes. It’s best to taste whether the sticks are soft enough (my measurements are based on an induction stove; other stoves may take longer to heat up). If they are, drain a little of the water and stir in the sour cream. Season again. It tastes absolutely delicious rolled into pancakes or as a pasta sauce. My daughter eats it cold in a salad. This amount is intended as a side dish for four people; it will easily feed two as a main course.
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