Nuremberg bratwurst and potato dumplings pan with mustard and cream kohlrabi

Ingredients for 3 servings:

• 2 kohlrabi, 400 g each
• 1 onion(s)
• 2 tbsp olive oil
• 1 tsp flour
• 150 ml vegetable stock
• 150 ml whipped cream or Cremefine
• Salt and pepper, black, from the mill
• 4 Nuremberg bratwursts
• Plant cream with butter note
• 500 g Schupfnudeln, from the refrigerated section
• ½ box of garden cress
• 3 tsp mustard, medium hot

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel and rinse the kohlrabi, and cut into 1 to 1.5 cm cubes. Peel and finely dice the onion. Heat 2 tablespoons of olive oil in a saucepan and sauté the kohlrabi and onion cubes. Sprinkle with the flour and sauté briefly. Add the heavy cream or Cremefine to the boil and the vegetable stock. Season with salt and a few turns of freshly ground black pepper, cover, and simmer over low heat for about 10 minutes. Roughly slice the Nuremberg bratwurst. Heat some vegetable cream in a non-stick pan and fry the bratwurst slices until light brown. Then remove and drain on kitchen paper. Fry the Schupfnudeln in the pan for about 5 minutes, adding a little more vegetable cream if desired. Stir in the bratwurst slices. Cut the garden cress from the bed. Season the creamed kohlrabi with a little salt, a few grinds of freshly ground black pepper, and the mustard. Serve on plates with the Nuremberg bratwurst and potato dumplings and sprinkle with garden cress.