Kohlrabi Vegetables À La Conny
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 kohlrabi
- 400 ml vegetable stock
- 150 ml coconut milk
- 1 teaspoon, heaped tomato paste
- 1 teaspoon, leveled ginger
- 2 tablespoon soy sauce, light
- 1 teaspoon, heaped cornstarch
- salt
- Crème fraîche - substitute, vegan
Print Recipe
Pin Recipe Instructions
- Peel the kohlrabi and cut into medium-thick slices first - then cut these slices into strips like french fries.
- Put the vegetable stock with coconut milk, tomato paste, ginger and kohlrabi in a saucepan - bring to a boil and cook until the kohlrabi is done but still firm to the bite.
- Mix the cornstarch with the soy sauce and a little water in a cup until smooth. Remove the saucepan from the stove, lift the kohlrabi out with a slotted spoon and set aside briefly on a plate.
- Put the pot back on the stove, switch back to medium heat and stir the mixed cornstarch into the vegetable stock with a whisk. Switching back to the lowest level. If the sauce is too thick, add a little coconut milk. Season to taste and, if necessary, add seasoning. If you want, you can now also add vegan crème fraîche. Add the kohlrabi again, stir and serve.
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