Ruesten: Peel off bottom kohlrabi, cut away woody bottom.
Shred: Cut kohlrabi into uniform pieces.
Steaming: Heat oil or clarified butter in a frying pan. Fry bacon cubes in it, add leek and steam.
Add chopped kohlrabi and steam briefly while turning. Add vegetable broth, season. Simmer at low temperature with closed lid for about twenty minutes until soft.
Sprinkle with kitchen herbs, mix and simmer briefly.
Freeze: chopped and blanched or possibly as a ready meal.
Tip:
Cut peeled tubers into slices about 2 cm thick. Steam until just tender. Turn slices in beaten egg, then in a flour-crumb-grated cheese mixture on the other side. Fry in not too hot oil or clarified butter on both sides until golden brown.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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