Kohlrabi Vegetables

For the kohlrabi vegetables, first peel the kohlrabi and remove woody parts. Halve the tubers and cut diagonally into crescent-shaped wedges. Cut young kohlrabi leaves into narrow strips.

Melt the butter in a small saucepan. Sauté the kohlrabi pieces in it for 1-2 minutes at low temperature. Add the clear soup and cook the kohlrabi al dente for ten minutes with the lid closed.

Fold in the whipped cream with the chopped kohlrabi leaves and the also freshly chopped parsley and season the kohlrabi vegetables with salt, pepper and freshly grated nutmeg.

Preparation Tip:

The kohlrabi vegetables are excellent as a side dish with meat or fish.

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