John Myers
Ingredients for 2 servings:
- 500 g kohlrabi
- 25 g morels, dried
- 1 medium-sized onion(s), chopped
- 1 clove(s) garlic, chopped
- 2 tbsp butter
- 50 ml vermouth (Noilly Prat)
- 100 ml broth
- 150 ml cream
- ½ bunch flat-leaf parsley, chopped
- n. B. Pepper, from the mill
- n. B. Salt
Instructions
Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
Low-carb, SiS-compatible
Soak the morels in warm water for about 20 minutes. Then rinse thoroughly to remove any sand. Halve them according to size. Peel the kohlrabi and halve it crosswise, then halve the halves again lengthwise and cut into thin slices. Heat 1 tablespoon of butter in a pan, sauté half of the onions, the garlic, and the morels. Remove from the pan after about 5 minutes and set aside. Heat the remaining butter in the same pan, add the onions and kohlrabi, and sauté. Deglaze with Noilly Prat and stock, and simmer everything over low heat for about 10 minutes. Season with pepper and salt, add the morels, pour in the cream, and simmer for about another 10 minutes. Then stir in the parsley and season again. Tip: If you can get fresh morels, you’ll need about 250g. The preparation is the same, only the soaking is omitted.
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