Kohlrabi in Lemony Mint Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large kohlrabi, (approx. 500 g)
- 1 red pepper (s)
- 2 sprigs mint, (at least 15 leaves)
- 150 ml vegetable stock
- 1 teaspoon lemon peel, grated
- 1 tablespoon crème fraîche
- 2 tablespoon lemon juice
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Wash the vegetables. Cut the kohlrabi into very thin slices. Halve the peppers and cut into very small cubes. Retain a few leaves of mint for decoration, finely chop the rest.
- Sauté the kohlrabi slices in oil for about 5 minutes while stirring. Add some salt. Add the vegetable stock and lemon zest. Let simmer for another 3-4 minutes, just long enough for the kohlrabi to bite.
- Stir in the crème fraîche and lemon juice and remove from the heat. Now add the mint and season with salt and pepper.
- Use the pepper cubes and the remaining mint leaves as decoration.
- The kohlrabi can be eaten warm. But if you let the sauce soak in for at least 2 hours, it tastes even more intense as a cold salad.
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