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
Kohlrabi Vegetables À La Conny
Kohlrabi Vegetables À La Conny

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.

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