Kohlrabi Vegetables

For the kohlrabi vegetables, peel the tubers and cut into cubes or sticks. Rinse the leaves and chop the young leaves finely.

Peel and chop the onion, dice the ham and fry both briefly in clarified butter.

Add kohlrabi, pour in water and season with salt, nutmeg and sugar to taste.

Cover and steam for about 20 minutes. Add whipped cream and bring to the boil again. Season to taste and sprinkle the kohlrabi with the finely chopped leaves.

Preparation Tip:

The young, green kohlrabi leaves are actually more valuable than the tubers. Therefore, add the leaves fresh and chopped to salads and vegetables.

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