Kohlrabi Salad with Peas

Remove the skin from the kohlrabi and cut into strips. Sauté in melted butter. Fill with water, season with salt and sugar. Cook for 20 minutes. Drain in a sieve.

Mix vinegar, oil, bell pepper, salt, paprika, seasoning, nutmeg and a little sugar to make a salad dressing. Finely chop the washed parsley and dill. Add to the dressing. Add cooled kohlrabi and thawed peas to the sauce.

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Tip: Always grate nutmeg fresh before using, ground it quickly loses flavor.

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