Grandmother Style Kohlrabi

Roughing: Remove the skin from the kohlrabi, cut away the woody bottom.

Shred: Cut kohlrabi into uniform pieces.

Steaming: Heat oil or clarified butter in a frying pan. Fry bacon cubes in it, add leek, steam.

Add chopped kohlrabi and steam briefly while turning. Add vegetable broth, season. Cook at low temperature with closed lid for about twenty minutes until soft. Drain the cooking water (collect and drink) and fold in the sour cream or crème fraiche.

Sprinkle with kitchen herbs, mix, infuse briefly.

For the sauce : boil milk and water with clear soup and add the cream cheese, spices and binder, boil again briefly.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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