Fruity kohlrabi pan

Posted on 1 min read

Some dishes are delicious in any type: cold, hot, as a side dish or as a main course. In order to achieve the versability in only one recipe it only requires to have proper ingredients and irresistible flavouring components.

Kohlrabi frisch mit grünem Blatt
Kohlrabi is fresh when the leaves are still crisp and green. The large kohlrabi generally has less taste, so tend to a smaller one.

The fruity kohlrabi pan is a taste experience. Sour, fruity and sweet are getting combined during cooking and ensnare the powerful aroma oft he kohlrabi. With just a few ingredients you can conjure a varied dish in no time. Because you are able to eat the kohlrabi in olive oil as a heartwarming stew in the wintertime or cold with fresh bread. If you prefer it spicey then a chopped chilli over the end result helps for even more flavor.


kohlrabi Pfanne mit karotten
Fruity kohlrabi pan
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Rezept drucken
Servings Prep Time
3 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
3 people 10 minutes
Cook Time
20 minutes
kohlrabi Pfanne mit karotten
Fruity kohlrabi pan
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Servings Prep Time
3 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
3 people 10 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Peel the kohlrabi and cut it in bite-sized pieces. Fill a bowl with some water and the juice of half a lemon. Put the kohlrabi in the bowl and put it on the side. Cut the carrots as well in cubes.
  2. Chop the onion in small pieces and press the garlic. Put three tablespoons of olive oil into a pan and steam the onion and garlic over medium heat.
  3. Add the flour and breafly sweat it. Stir well so no lumps will be formed.
  4. Add the carrots as well and keep steaming. After ca. two minutes take the kohlrabi cubes out of the water and mix it into the pan.
  5. Add the juice of half a lemon, 200ml water and the orange juice. Stir properly so that the roux start to thicken. Add salt and sugar cube into the pan and cook it for ca.
  6. Drip three tablespoons of olive oil over the finisthed meal. Chop a little dill and spread it over the portions. Serve it cold or warm.

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