Summary

Ingredients

• g 1,000 kohlrabi
• 40 g butter, or mararine
• 125 ml water
• a bit salt
• 1 teaspoon, heaped cornstarch
• 1 tablespoon water, cold to stir
• 1 tablespoon parsley, smooth, chopped

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Instructions

1. Peel, wash and cut the kohlrabi into slices or sticks.
2. Roughly chop the tender leaves and cook them like spinach or cook them together with the vegetables.
3. Melt the fat and heat the kohlrabi slices or sticks and possibly the leaves in them for a short time. Add the water and a little salt and steam the kohlrabi over a low heat for about 15-20 minutes. Then bind them with the mixed cornstarch, season with salt and sprinkle with parsley. Place the leaves around the vegetables if you have steamed them on their own.
4. Change: Boil the kohlrabi slices or sticks in 500 ml of water until soft and serve in a light basic sauce.