Kohlrabi, Lower Bavarian Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 kohlrabi, with beautiful leaves
- 1 tablespoon butter
- 100 g cream
- 2 tablespoon flour
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Separate the leaves from the tuber, discard the unsightly ones. From the remaining leaves, cut out the midrib, put in boiling water and cook for 10 minutes.
- Kohlrabi leaves are very rich in vitamins.
- Finely puree the leaves in the cooking water with the hand blender.
- Peel the kohlrabi, remove any woody spots and cut into sticks, this works very well with a french fry cutter or a slicer. Steam the sticks in hot butter until they are al dente.
- Dust the flour over it, distribute it well and pour on the pureed leaves and the stock.
- Season to taste with pepper and salt and refine with cream. It tastes sour and sweet cream.
- This includes real Lower Bavarian, bread dumplings.
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