Summary

Ingredients

• 2 kohlrabi, peeled and cut into sticks (approx. 4 mm)
• 4 potatoes, peeled and cut into sticks (approx. mm)
• Kohlrabi - leaves, cut into tiny pieces or driven twice through the parsley grinder
• 30 g butter
• 100 g herbal cream cheese
• 50 ml cream
• salt and pepper
• some nutmeg, freshly grated

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Instructions

1. Place the potato sticks in cold, salted water and bring to the boil. After 3 minutes add the kohlrabi sticks. Then cook both for about 10 - 15 minutes (prick with a fork and try whether it is done). Pour 2/3 of the whole thing (that means approx. 1/3 remains in the pot) and collect a small amount of stock in a cup.
2. Stir the butter, herb cream cheese and cream into the remaining mixture over low heat. Allow to melt and stir in the kohlrabi green. If the mixture is too thick - add a little more of the drained water. Season to taste with freshly grated nutmeg, possibly with salt and pepper.
3. A good Saarland Chili-Lyoner tastes good with it, but probably also meatloaf, meatballs, bratwurst, pork chops and much more.