in Recipes

Potato – Kohlrabi – Vegetables

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Ingredients for 1 servings:

  • 250 g potatoes (preferably new potatoes)
  • 1 kohlrabi
  • 1 pinch of salt (or broth)
  • 100 g yogurt (preferably low-fat)
  • 1 pinch(s) of pepper
  • 1 pinch of nutmeg

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with a low-calorie yogurt sauce

Wash, peel, and cut the potatoes into sticks. Peel and cut the kohlrabi into sticks. Cook both together in salted water or water with a little bouillon powder for about 15 minutes. Remove the vegetables. Mix about 100 ml of the cooking liquid with the yogurt and season with the spices. Mix the yogurt sauce with the vegetables and serve. Tips: If you plan to reheat the vegetables later, we recommend serving the sauce separately, as the yogurt could otherwise become lumpy. The sauce can also be served cold with the warmed vegetables later.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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