John Myers
Contents
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Ingredients
- 800 g Floury potatoes
- 2 Kohlrabi fresh
- 1 small Onion
- 2 packet Cress (garden cress)
- 1 bunch Fresh smooth parsley
- 200 ml Oat cream
- 200 ml Vegetable broth
- 1 tsp Vinegar
- 1 tbsp Flour
- 100 ml Spelled milk
- Salt, nutmeg, pepper, sugar
- 2 tsp Vegetable margarine
- 2 tsp Peeled hemp seeds
- Oil
Instructions
- Peel and dice the potatoes. Boil in salted water.
- Peel, quarter and slice the kohlrabi. Peel onions and cut them into fine pieces.
- Sauté the kohlrabi and onion in a little oil for about 5 minutes. Then dust with flour. Stir in briefly and then pour in the broth, stirring constantly. Pour in the oat cream, also while stirring.
- 2 Remove the sauce ladles. Add 1 packet of cress and coarsely chopped parsley to the removed sauce and puree everything. Put the sauce back into the pot with the kohlrabi and stir in. Season to taste with vinegar, a pinch of sugar and pepper.
- Drain the potatoes and mash them to a pulp with Alsan and spelled milk. If necessary, stir in hemp seeds. Season with nutmeg.
- Arrange and sprinkle with the rest of the cress.
Nutrition
Serving: 100gCalories: 77kcalCarbohydrates: 12.9gProtein: 1.8gFat: 1.8g
