Penderl with Ginger Hood on Rhubarb Sauce

fry in oil. Grind ginger cookies, add a little bit of butter and press as a cap on the medallions. Toast everything a little bit, then in the stove form. Rinse potatoes, cut in half, make in water and later toss in butter.

Cut kohlrabi and peppers into fine sticks. Sauté both in oil, extinguish with white wine and season with a flake of butter.

Remove peel from rhubarb and cut into pieces. Add balsamic vinegar with red wine, stir in the rhubarb pieces with sugar, add butter and cook with a little whipped cream to make the sauce.

Drape the potatoes in a circle around the edge of a plate, pour the rhubarb sauce in the middle, place the medallions on top and arrange the kohlrabi bell pepper vegetables next to them. Garnish with parsley.

Barossa Valley in Australia.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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