Kohlrabi Vegetable

Ingredients

• 1 onion
• 3 kohlrabi
• 0.5 bunch Parsley (10 g)
• 1 handful dill
• 1 tbsp Rapeseed Oil
• 200 ml vegetable broth
• 150 g crème fraîche
• Salt
• Pepper
• nutmeg
• 1 tsp lemon juice
• 1 tbsp Cornstarch

Instructions

1. 1.

   Peel and dice the onion. Clean, peel, slice the kohlrabi into rounds, then cut into strips. Wash parsley and dill, shake dry, pluck leaves or tips, and chop.

2. 2.

   Heat oil in a pot, sauté onion cubes over medium heat for 2 minutes. Add kohlrabi and cook another 3 minutes. Pour in broth, bring to a boil, cover, and simmer on low to medium heat for 10–15 minutes.

3. 3.

   Stir in crème fraîche. Season with salt, pepper, freshly grated nutmeg, and lemon juice. Mix cornstarch with a little cold water, add to the kohlrabi mixture, stir, and bring to a gentle boil until the sauce thickens.

4. 4.

   Transfer the kohlrabi vegetable to a preheated serving bowl and sprinkle with herbs before serving.