transylvanian creamy kohlrabi

This dish is another one of my childhood favorites and it comes from the local German community. It’s a side dish and I like to eat it with homemade fries and sunny side-up eggs.

Do not throw away the kohlrabi leaves! You can make sarmale, stuffed leaves with minced meat.

Enjoy!

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transylvanian creamy kohlrabi

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Ingredients

• 3 kohlrabi, peeled and diced or cut into sticks, like French fries

• 1 tsp sunflower oil

• 1 tbsp butter

• 100ml water

• ½ chicken stock cube or 1 tsp Vegeta

• 1 tbsp white vinegar (9% alcohol)

• 1 tsp sugar

• 1 tsp cornflour, mixed with 2 tbsp water

• 3 tbsp creme fraiche or sour cream

• 1 bunch of fresh dill, finely cut, or 1 tsp dry dill

To serve: homemade fries, sunny side-up egg

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Method

1. Sauté the kohlrabi in the oil and butter until soft. Keep the lid on to prevent splattering!

2. Add the water and chicken stock cube or Vegeta.

3. Once kohlrabi is cooked (around 15 mins), add the vinegar, sugar and creme fraiche. After a few seconds, thicken the sauce with the cornflour. Add the fresh dill when the dish is finished or the dry dill at the same time with the vinegar.

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