Kohlrabi vegetables with ajvar bulgur

Ingredients for 2 servings:

• 1 large kohlrabi
• 250 ml vegetable stock
• 100 ml cream
• 2 tbsp horseradish, hot or mild
• 1 piece(s) butter
• 1 tbsp, leveled flour
• salt and pepper
• nutmeg
• 1 pinch(s) of turmeric powder
• 100 g bulgur
• 200 ml vegetable stock
• 2 tbsp ajvar
• 1 piece(s) butter
• some salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

spicy vegetables with horseradish

Peel the kohlrabi, halve it, and slice it into very thin slices using a mandoline or vegetable slicer. Reserve a few tender leaves from the kohlrabi greens and cut them into thin strips. Cook the kohlrabi slices in the vegetable stock for about 4 minutes until al dente, drain well, and reserve the vegetable stock. Then melt a knob of butter in a saucepan, add a little flour, and whisk until smooth, ensuring no lumps form. Gradually deglaze with the reserved vegetable stock, stirring well until the desired sauce consistency is reached. Stir in the horseradish. Add the cooked kohlrabi slices and season with salt, pepper, nutmeg, and a pinch of turmeric to taste. Reduce the heat and add cream. Finally, stir in the sliced ​​kohlrabi greens. For the bulgur, bring the vegetable broth to a boil, add the bulgur, and simmer for about 12 minutes until soft. Then drain through a sieve, return the bulgur to the pot, and mix well with a knob of butter and the ajvar. Add a little more salt if desired. Serve the kohlrabi vegetables and the ajvar bulgur on a plate.