John Myers
Contents
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Ingredients
- 2 Larger kohlrabi
- 200 g Frozen spinach
- 1 Onion
- 1 cloves Garlic
- 1 tbsp Sesame oil
- Pepper, nutmeg, caraway seeds, salt
- 150 ml Vegetable broth
- 3 slices Ginger root
- 1 tsp Thai curry
- 2 tbsp Peanut cream
- 100 ml Milk, cream or coconut milk
Instructions
- Dice the onion, cut the ginger slices very finely. If you like, also finely chop 1-2 cloves of garlic.
- Peel the kohlrabi, cut in half, cut into approx. 1 cm thick slices and then into approx. ½ cm thick sticks. But you can also roughly plane them.
- Heat some sesame oil, sauté the onion with the ginger and garlic briefly, then add the kohlrabi and sauté briefly as well. Deglaze with the vegetable stock and add the spinach.
- Season with the curry, nutmeg, a little caraway seeds and pepper. Let simmer for a few minutes, then stir in the milk or cream and the peanut cream. If you want, you can also use coconut milk instead of the milk.
- Simmer for another 20 minutes, until the kohlrabi are cooked through but still have a bite. Season with salt and possibly - if you want it a little hotter - chilli.
- Boiled potatoes or mashed potatoes taste good with them.
Nutrition
Serving: 100gCalories: 143kcalCarbohydrates: 0.4gProtein: 0.2gFat: 15.9g
