Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 3 kohlrabi
- 500 ml pear juice
- 1 cup crème fraîche, approx. 50 - 200 g
- 100 g butter
- 1 piece (s) ginger, grated
- 0.5 ½ lemon (s), organic, the juice and zest it
- 1 handful mint, cut into strips
- 1 handful chives, cut into fine rolls
- salt and pepper
- some balsamic vinegar, lighter
Print Recipe
Pin Recipe Instructions
- Heat the pear juice. Cook the peeled and diced kohlrabi with the juice and zest of the lemon and a little salt for approx. 15 minutes until al dente. Drain and collect the pear juice.
- Melt the butter in another saucepan, add the crème fraîche, the pear juice and ginger to taste, heat and add the cooked kohlrabi, but don`t let it boil anymore. Season to taste with white balsamic vinegar, pepper and salt.
- Finally, for freshness and color, pour the finely chopped mint and chives on top.
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