Summary

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

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Instructions

1. 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.
2. 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.
3. Finally, for freshness and color, pour the finely chopped mint and chives on top.