Summary

Ingredients

• 3 kohlrabi
• 3 egg (s)
• 200 g cream
• 3 sausages (Viennese)
• 1 bunch parsley
• 1 bunch chives
• 2 tablespoon sauce thickener, light
• 1 tablespoon vegetable stock, instant
• salt and pepper
• 0.5 liter ½ water

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Instructions

1. Clean, peel, wash, quarter the kohlrabi and cut into thin slices. Bring 1/2 liter of water to the boil, dissolve the stock in it and cook the kohlrabi for approx. 5 minutes.
2. Boil the eggs until they are waxy. Cut the sausages diagonally into thin slices.
3. Wash herbs. Pluck the parsley from the stems and chop finely. Chives, cut into rolls, save some for garnish.
4. Drain the kohlrabi, but collect the stock. Mix the stock and cream and bring to the boil. Tie with sauce thickener. Add the sausage and herbs to the sauce, heat briefly. Add the kohlrabi and season with salt and pepper. Serve with eggs. Garnish with chives.
5. This goes well with mashed potatoes.