John Myers
Ingredients for 1 servings:
- 200 g potatoes
- 125 g kohlrabi
- 1 tsp oil
- 1 pinch of black mustard seeds
- 1 pinch of coriander seeds
- 10 g ginger root, grated
- ½ tsp chili flakes
- 125 g soy yoghurt (yoghurt alternative) with coconut flavor
- Salt
- 1 tbsp desiccated coconut
- 1 tbsp parsley, chopped
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
First, boil the potatoes in salted water for about 20-25 minutes. During this time, dice the kohlrabi and also boil in salted water for about 10 minutes. Drain both potatoes and let cool. Peel the potatoes and also dice them. Heat the oil in a pan. Crush the mustard and coriander seeds in a mortar and pestle and roast them in the oil. Add the ginger and chili flakes and roast briefly. Mix the yogurt with the salt and desiccated coconut. Place the vegetables in a bowl and mix with the spice mixture. Finally, fold in the coconut dressing and parsley. Season again to taste.
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