Summary

Ingredients

• 800 g kohlrabi
• 2 onions)
• 500 g potato (s), new
• 2 tablespoons oil
• 0.25 liter ¼ vegetable stock
• 1 pinch (s) pepper, white and sugar
• 2 egg yolks
• liter ⅛ cream
• 100 g cheese, er. Gouda cheese
• 2 tablespoon lovage, chopped
• 1 tablespoon flour
• 0.5 teaspoon ½ salt

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Instructions

1. Peel the kohlrabi and cut into sticks. Wash the tender green leaves and set aside. Dice the onions. Brush the potatoes and cook separately for 30 minutes.
2. Heat the oil, fry the onions until translucent, add the kohlrabi, fry briefly and pour 1/8 l of stock over them - simmer on a low heat for 15 minutes. Mix the flour with the rest of the broth and bind the vaporized liquid with it. Let the vegetables cook gently for a few minutes, stirring occasionally.
3. Cut the potatoes into slices and mix in. Season to taste with salt, pepper and sugar. Mix egg yolks with cheese and cream and stir in. Serve sprinkled with lovage and chopped kohlrabi leaves.
4. Meatballs also taste particularly delicious.