Summary

Ingredients

• 2 kohlrabi, young
• 6 teaspoons capers
• 300 ml vegetable stock
• 1 tablespoon butter
• 1 tablespoon, leveled flour
• 1 dash apple cider vinegar
• 1 piece (s) sugar cubes
• some salt and pepper, whiter
• nutmeg
• Whipped cream as desired

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Instructions

1. Peel the kohlrabi and cut into fine sticks or leaves. Pick up some of the kohlrabi green.
2. Bring the vegetable stock to the boil along with the sugar cubes, a dash of vinegar and a little salt. Add the prepared kohlrabi and simmer at medium temperature until the vegetables are cooked but still firm to the bite (for the size of the kohlrabi, the cooking time is between 5 and 7 minutes). Then drain the vegetables over a sieve and collect the cooking liquid.
3. Heat the butter in a saucepan, stir in a small tablespoon of flour and stir in the vegetable liquid, stirring constantly, until the desired consistency of the sauce is reached. Add the kohlrabi and capers and season with nutmeg and pepper. If you like, you can refine the sauce with a little cream. Finally, add the kohlrabi green cut into strips to the vegetables and serve.
4. We love to eat boiled potatoes and fish fingers with it. But meatballs and other pan-fried foods also taste good.