John Myers
Kohlrabi with Carrots in Herb Sauce
The perfect kohlrabi with carrots in herb sauce recipe with a picture and simple step-by-step instructions.
- 2 small Kohlrabi with fresh greens
- 5 Carrots
- 1 Cup Water
- 200 g Hollandaise sauce
- 1 tablespoon Lemon juice
- Pepper and salt
- Peel the kohlrabi and carrots, cut into sticks as thick as a finger and place in a steamer insert. Chop the fresh kohlrabi very finely.
- Put the water in a saucepan and put the steamer insert with the vegetable sticks in it, put on a lid and bring everything to a boil. Cook in steam for about 10 to 15 minutes until al dente. For the exact cooking time I recommend a cooking test, because vegetables cooked too long are really no longer enjoyable.
- While the vegetables are cooking, season the hollandaise with lemon juice, pepper and salt, refine with the chopped kohlrabi green, pour into a serving bowl and serve with the fine herb hollandaise.
- Note 4: Vegetables that are cooked in steam can do without salt completely – the fresh taste and color are fully preserved, and nothing of the vitamins has to be thrown away, which I especially love.
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