Kohlrabi Noodle Pan

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

Instructions

Cook the pasta in plenty of salted water until al dente.
Peel the kohlrabi and cut into thin slices approx. 3 cm x 3 cm. Toast the pine nuts in a pan without fat and set aside. Heat the olive oil and fry the shallot slices in it until golden brown. Add the kohlrabi slices and roast them. Deglaze with the vegetable stock and season with salt and pepper. Add the cream cheese and simmer covered over a low heat until the kohlrabi is soft. Finally stir in the finished noodles. Bring to the boil again and serve sprinkled with the pine nuts.
Tip: It also tastes delicious if half of the carrots are still used.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.