Summary

Ingredients

• 3 kohlrabi
• 2 teaspoons vegetable broth, without flavor enhancers and without yeast extract
• 2 teaspoons olive oil
• 1 onion (s)
• 250 g mushrooms
• 50 g processed cheese, liht, 11% absolute fat
• 100 g sour cream
• Salt and pepper, freshly ground

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Instructions

1. Peel the kohlrabi, cut in half, into approx. 1 cm thick slices and cut them lengthways into thin sticks. Pick up some of the tender kohlrabi green, wash and roughly chop. Steam the vegetables together with the greens in a little water with the vegetable stock until they are slightly firm to the bite.
2. Peel the onion and cut into half rings. Rub the mushrooms with a little kitchen paper or peel the skin off the heads if you like. Cut off the end of the stems and cut the mushrooms into thin slices.
3. Heat the olive oil in a pan and stir-fry the onion rings until translucent. Add the mushrooms and fry briefly while stirring. Melt the processed cheese in the resulting liquid and refine the sauce with sour cream. Mix in the kohlrabi and season with salt and freshly ground pepper.
4. Boiled potatoes, which absorb the relatively thin sauce very well, go very well with it.