Summary

Ingredients

• 400 g potato (s), waxy
• 500 g kohlrabi
• 1 small onion (s)
• 1 clove garlic
• 30 g butter
• 1 glass poultry stock
• 250 ml cream
• 100 g parmesan, rated
• 1 teaspoon rosemary, chopped
• salt and pepper

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Instructions

1. Peel the kohlrabi and potatoes and cut into cubes. Peel and finely dice the onion and garlic. Froth the butter, sauté the onions and garlic in it. Add the kohlrabi and potatoes. Season lightly with salt and pepper and fry for 3 minutes. Add the chicken stock and cook covered for 10 minutes. Then remove the lid and let it boil down. Whip the cream until semi-stiff and mix in with the rosemary. Boil once. Finally stir in the parmesan. Serve hot.