Summary

Ingredients

• 1 large kohlrabi
• 1 dash oil
• 100 ml vegetable stock
• 0.5 teaspoon ½ parsley, dried
• 0.5 teaspoon ½ dill, dried
• 4 teaspoons almond butter or hazelnut butter
• 1 pinch (s) salt

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Instructions

1. Peel the kohlrabi and cut into cubes. Sauté the kohlrabi cubes in oil in a pan or saucepan, deglaze with the vegetable stock and cook al dente over a reduced heat. Shortly before the end of the cooking time, sprinkle the herbs on top, stir in and simmer for a few minutes. Stir in the almond butter and season with salt as required.