Kohlrabi Vegetables

Strip the tender kohlrabi leaves. Peel the tubers and cut them into slices at the beginning and then into sticks. Cook for 20 minutes with a little salted water and a stock cube. Drain and drain. Prepare a light sauce with light butter, flour and a quarter l of vegetable water. Add the whipping cream and cook well with pepper, nutmeg and the finely chopped kohlrabi leaves. Add the egg yolk and heat the kohlrabi sticks repeatedly in the sauce. Do not make.

Serve with potatoes and meat loaf or sausage.

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