Summary

Ingredients

• 4 kohlrabi, each approx. 200 g
• 20 g butter
• 1 small onion (s), finely chopped
• 6 tablespoon chicken broth
• 200 g cream
• salt
• Pepper from the grinder
• Nutmeg, grated
• Parsley, freshly chopped

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Instructions

1. Peel the kohlrabi while retaining the small heart leaves, cut into approx. 1 cm thick slices, then cut into sticks.
2. Heat the butter and fry the onion in it until translucent. Add the kohlrabi and toss briefly. Deglaze with the chicken stock and bring to the boil briefly. Then add the cream. Season to taste with salt, pepper and nutmeg and cook the kohlrabi covered over a medium heat for about 10 minutes. Shake the pot every now and then so that nothing burns.
3. In the meantime, rinse, pat dry and chop the heart leaves. Arrange the kohlrabi and serve sprinkled with parsley and the heart leaves.
4. A wonderful accompaniment to all fine, classic roasts, pan-fried meat as well as fried fish fillet!