Summary

Ingredients

• 1 large kohlrabi or 2 small ones
• 1 tablespoon coconut oil
• 3 tablespoon, heaped sour cream
• 2 tablespoon coconut milk
• 2 tablespoon cream horseradish
• 1 ½ teaspoon white wine vinegar
• 25 g fennel
• 4 slices pointed peppers, red
• 3 teaspoons lemon (s)
• salt
• Pepper White
• some stalks basil

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Instructions

1. Peel the kohlrabi and cut into medium-sized cubes. Put the coconut oil in a pan and lightly fry the kohlrabi cubes. These should at most be very lightly browned and still firm to the bite. That took me about 4 - 5 minutes. Stir again and again so that the kohlrabi doesn`t burn.
2. In the meantime, cut the pepper slices and fennel into very small cubes and cut the basil into small pieces. Put all ingredients in a bowl, stir and season to taste. Allow the kohlrabi cubes to cool down a bit and add them to the bowl, at most lukewarm, and mix well. Fill into small glasses and leave to stand in the refrigerator for 1 hour. Take out of the refrigerator about 20 minutes before serving.
3. Also looks good at a party buffet. It is also great for a low-carb diet. Can of course also be enjoyed lukewarm, e.g., as a lukewarm starter. If you have cow`s milk intolerance, simply leave out the cream and use more coconut milk and vinegar or lemon and of course use normal horseradish.