John Myers
Ingredients for 2 servings:
- 2 kohlrabi
- 4 m.-sized potatoes
- 1 onion(s)
- 2 garlic cloves
- 2 tbsp rapeseed oil
- Herbs, Italian
- salt and pepper
- Kohlrabi leaves
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
simple, vegetarian, vegan, low-calorie
Peel the onion and dice it into small cubes. Thinly slice the garlic. Sauté both in a large pan with rapeseed oil until translucent. Peel the potatoes and cut them into approximately 2 x 2 cm pieces, then add them to the pan. Fry for about 5 minutes. Cover the pan so the potatoes will tenderize more quickly. Meanwhile, peel the kohlrabi, cut it into sticks or cubes, and add it to the pan with the potatoes. Continue frying uncovered for 10-15 minutes over medium heat until the desired consistency is reached. Season with salt, pepper, Italian herbs, and a dash of lemon juice. Wash the kohlrabi leaves, chop them up, and sprinkle them on top. If you like, you can stir in a knob of butter, but then it will no longer be vegan.
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