Kohlrabi Vegetables À La Conny

Summary

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

1. Peel the kohlrabi and cut into medium-thick slices first - then cut these slices into strips like french fries.
2. 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.
3. 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.
4. 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.