Kohlrabispätzle

In a small pot, boil some salted water. Peel the kohlrabi and cut into small sticks. Add to the pot and cook over medium heat for 5-6 minutes.

Drain with a sieve over a deep plate and set the cooking water aside.In the empty still hot pot, add 1 tablespoon of lard or neutral oil and 1 tablespoon of flour. Stirring constantly and over low heat, prepare a light roux.

The flour must combine well with the fat, then slowly add the kohlrabi cooking water. Bring to the boil briefly, add salt, pepper and nutmeg. Add the kohlrabi and simmer at low temperature.

For the spaetzle, bring a large saucepan of well-salted water to the boil.

Stir the ingredients for the spaetzle dough together in a bowl for about 2 minutes with a wooden spoon. Add a dash more water as needed; the consistency should be between runny and chewy.

Once the water boils, rub the dough in and cook in it for about 1 minute. Remove with a slotted spoon or a suitable ladle and set aside in a container with some cooking water.

In a deep dish, first arrange the spaetzle, then add the kohlrabi vegetables and mix everything together carefully, finally sprinkle some parsley on top.

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