Kohlrabi with Cream Cheese
Kohlrabi with cream cheese is a recipe featuring fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 kohlrabi
- 300 ml vegetable stock
- olive oil (cold‑pressed)
- Salt
- Pepper (freshly ground)
- freshly squeezed lemon juice
- 400 g cream cheese (e.g., Philadelphia)
- 3 tbsp finely chopped mixed herbs (parsley, basil, mint… )
Instructions
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1.
Peel the kohlrabi and slice it into 2–3 mm thick rounds or shave with a mandoline. Heat the vegetable stock in a shallow pan and blanch the kohlrabi slices portion‑by‑portion for 30 seconds. Remove with a slotted spoon, drain, lay on paper towels side by side, and let cool.
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2.
Meanwhile mix the cream cheese with herbs and pepper.
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3.
Arrange the kohlrabi slices on plates, drizzle with 4 tbsp best olive oil, season with salt and generous pepper. Spoon portions of the herb‑cream cheese onto a small sieve, press lightly, then pour over the kohlrabi carpaccio. Sprinkle with coarsely ground pepper. Optionally drizzle with lemon juice before serving. Serve with crisp fresh white bread.
