Summary

Ingredients

• 1 large kohlrabi
• 250 ml vegetable stock
• 100 ml cream
• 2 tablespoon horseradish, hot or mild
• 1 piece (s) butter
• 1 tablespoon, leveled flour
• salt and pepper
• nutmeg
• 1 pinch (s) turmeric powder

For the side dish:

• 100 g bulur
• 200 ml vegetable stock
• 2 tablespoon ajvar
• 1 piece (s) butter
• a bit salt

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Instructions

1. Peel the kohlrabi, cut in half and slice it into the finest slices on the vegetable slicer.
2. Pick up some tender leaves from the kohlrabi green and cut into fine strips.
3. Boil the kohlrabi slices in the vegetable stock for about 4 minutes, pour over a sieve and collect the vegetable stock.
4. Then heat a piece of butter in the pan and let it melt, add a little flour and stir everything with a whisk to a homogeneous mass, so that no lumps form. Gradually deglaze with the collected vegetable stock and continue to stir well until the desired sauce consistency is achieved. Now stir in the horseradish.
5. Add the cooked kohlrabi slices and season with salt, pepper, nutmeg and a pinch of turmeric and season to taste. Turn down the temperature and refine with cream. At the very end, stir in the kohlrabi green cut into strips.
6. For the bulgur, bring the vegetable stock to the boil, add the bulgur and cook for approx. 12 minutes until soft. Then pour over a sieve, put the bulgur back in the pan and mix well with a piece of butter and the ajvar. If necessary, add a little more salt.
7. Arrange the kohlrabi vegetables together with the ajvarbulgur on a plate.