Summary

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

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Instructions

1. 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.
2. 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.
3. Stir in the crème fraîche and lemon juice and remove from the heat. Now add the mint and season with salt and pepper.
4. Use the pepper cubes and the remaining mint leaves as decoration.
5. 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.