Kohlrabi Vegetables – Light and Delicious
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 kohlrabi
- 250 ml vegetable stock
- 200 g sour cream
- 0.5 ½ bunch parsley
- salt and pepper
- nutmeg
- possibly cornstarch
Print Recipe
Pin Recipe Instructions
- Peel the kohlrabi like an apple with a vegetable peeler, cut out the stalk and cut the kohlrabi into sticks.
- Bring 250 ml vegetable stock to the boil. Put the kohlrabi sticks in the saucepan and cook with the vegetable stock until al dente. Turn the stove down and add the sour cream. Bring the dish to the boil again and season with salt, pepper and nutmeg. Add the chopped parsley and serve the kohlrabi.
- If the sauce is too thin for you, you can thicken it with a little cornstarch.
- Boiled potatoes and meatballs or coarse bratwurst go well with this.
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