Summary

Ingredients

• 5 small potatoes
• 1 large kohlrabi
• 1 blood sausage
• nutmeg
• salt and pepper
• some cream
• vegetable broth

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Instructions

1. Peel the potatoes and kohlrabi, cut into small pieces and cook in the vegetable stock until soft. Pour off the cooking water, add a dash of cream, pepper, salt and a pinch of nutmeg, then puree.
2. Fry the black pudding in the pan and serve with the puree.