Creamy Kohlrabi Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g kohlrabi
- 500 g potato (s), waxy
- 1 onion (s)
- 1 clove garlic
- 40 g butter
- salt and pepper
- 250 ml poultry broth
- 250 ml whipped cream
- 100 g parmesan, rated
- 1 teaspoon rosemary, chopped
Print Recipe
Pin Recipe Instructions
- Clean, peel and cut the kohlrabi and potatoes into cubes. Finely chop the onion and garlic.
- Froth the butter in a saucepan. Fry the onion and garlic in it, add the vegetables and season with salt and pepper. Fry for 3 minutes. Add the stock and simmer covered for 10 minutes. Then remove the lid and let it boil down.
- Whip the cream until it is half stiff and mix in with the rosemary. Bring to the boil briefly and then stir in the parmesan. Season to taste with salt and pepper.
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