Preparation
- Peel and finely dice the onion. Peel and wash the kohlrabi and cut into cubes or 1 cm thick sticks. Wash the small, tender leaves and chop them finely.
- Heat the butter in a pan and sweat the onion until translucent, until it just starts to take on colour. Take the pan off the heat and add the kohlrabi.
- Season with salt, pepper and nutmeg, add the water and cream (and the stock powder, if you like) and bring to the boil. Cook over a low to medium heat in the covered pan for 15 to 20 minutes, stirring now and then. If the cream curdles a little, it will disappear again as you stir.
- Shortly before the end of the cooking time, stir in the chopped kohlrabi leaves.
- If the sauce stays thin, stir in the flour paste and bring briefly to the boil; finally, adjust the seasoning.
Drink with it
White wine · excellent match
Dry Silvaner or Grüner Veltliner
The earthy, green note of Silvaner suits the sweetish kohlrabi, and the acidity freshens up the cream sauce.
Which wine pairs with food? A simple approach to choosingWheat beer · good match
Hefeweizen (wheat beer)
Soft carbonation and the clove note of the yeast go with nutmeg and mild cream.
Wheat Beer: Where Do Banana and Clove Come From?Pale lager · good match
Helles (pale lager)
Mild malt and little bitterness let the delicate vegetable take centre stage, and the carbonation loosens the cream.
Pils or Helles: What's the Difference?Ginjo sake · good match
Ginjo sake, well chilled
Delicate sweetness and fine fruit do not get in the way of the mild kohlrabi.
Junmai, Ginjo, Daiginjo: What do these mean for sake?