Kohlrabi with Cream Cheese
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 kohlrabi
- 3 potato (s)
- 1 tablespoon lemon juice
- 100 g cream cheese, lean or full-fat - dependin on your taste
- Cayenne pepper
- chives
- salt
- Vegetable stock cubes
Print Recipe
Pin Recipe Instructions
- Cut the kohlrabi into sticks (like french fries), potatoes as well (the ratio 2/3 kohlrabi, 1/3 potatoes).
- Bring very little water (approx. ½ cm high in the pot) with a little lemon juice, salt or vegetable stock to the boil, add the kohlrabi / potato sticks and slowly cook until al dente. Then the water has almost boiled away!
- Stir in the cream cheese, possibly with herbs (can also be the lean one with 2% fat). Season with a little cayenne pepper and salt. Garnish with chives rolls.
- Tastes very good as a vegetarian dish. We usually eat something pan-fried (bratwurst, chicken breast fillet) with it.
- Note:
- I always use a flat, large saucepan, then you can better stir in the cream cheese later and it cooks more evenly beforehand, because there is very little water in the saucepan.
- If there is too much liquid after boiling, please pour off some, possibly add something again later. It should be a creamy cream.
- A quick tasty meal.
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