Summary

Ingredients

• 3 kohlrabi
• 4 carrot (s)
• 20 g butter
• 100 ml vegetable stock
• 200 g crème fraîche
• 1 teaspoon curry powder
• 2 shots Tabasco
• 1 teaspoon soy sauce, light
• 3 tablespoon parsley, chopped
• salt
• sugar
• Lemon juice

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Instructions

1. Grate kohlrabi and carrots, sauté in butter, deglaze with vegetable stock and sauté briefly. Stir in the crème fraîche, curry and parsley and season with salt, Tabasco, soy sauce, sugar and lemon juice.
2. Serve with boiled potatoes or rice.