and stick them on a wooden skewer alternately with some mushrooms.
Fry the skewers in olive oil, extinguish with a dash of red wine and season with salt and pepper. Cut the kohlrabi into slices of the same size, cut out rounds and cook in vegetable soup until tender. For the sauce, sauté the onion cubes in butter, extinguish with balsamic vinegar.
Add a dash of maple syrup and red wine, reduce and finally add a few diced mushrooms.
Arrange everything on a flat plate and garnish with a bunch of parsley.
Villeneuve Saumur Champigny, Cabernet, red, from the Sca. Chevallier estate in the Loire.