Kohlrabi in Almond Milk Mustard Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 ml almond milk (almond drink)
- 2 teaspoons, heaped mustard, sweet
- 1 large kohlrabi
- 1 teaspoon vegetable stock, granulated
- 1 teaspoon, heaped flour (chestnut flour), optional
- 1 pinch (s) salt, optional
Print Recipe
Pin Recipe Instructions
- Peel the kohlrabi and cut into a shape of your choice. Cubes, wide julienne, ribbon noodle-like or similar.
- In a saucepan, stir the almond milk with the mustard until smooth and sprinkle in the granulated broth.
- Mix in the kohlrabi vigorously, bring to the boil and cook with the lid closed at drastically reduced heat until the desired firmness is reached.
- Since I usually eat vegetables without rice, potatoes etc., the consistency of the liquid was too thin for me and I bound it with chestnut flour. You have to decide for yourself.
- Salt, if necessary, on the plate.
- GAT`ler might take Christiane`s GAT mustard. But less of that, since it is spicy.
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