Ingredients
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Method
-
Preparation
Peel the kohlrabi and cut it into cubes, keeping the leaves separately if you have them. Finely chop the parsley too.
-
Cooking
Put the kohlrabi cubes into the water, add a little salt, then simmer over a medium heat for about 15 minutes until tender.
15 min -
Roux
Melt the butter in another frying pan, sprinkle over the flour, and cook until light brown, stirring constantly.
3 min -
Combining
Pour a portion of the cooking liquid onto the roux, whisk until smooth, then return it to the kohlrabi along with the rest of the broth. Simmer for a further 5 minutes.
5 min -
Seasoning
Stir in the sour cream, vinegar and sugar, season with salt and pepper, and if needed add a little more water.
2 min -
Serving
Sprinkle with parsley and serve warm, with a fried egg or boiled potatoes if you like.
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 860 kcal | 215 kcal |
| Fat | 63 g | 16 g |
| of which saturates | 36 g | 8,9 g |
| Carbohydrates | 69 g | 17 g |
| Protein | 18 g | 4,6 g |
| Fibre | 27 g | 6,7 g |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: vinegar. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk
May contain: sulphites (depends on the exact product used)
For sensitive digestion: flour, sour cream (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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