Kohlrabi Ragout
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
185
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 185 kcal | (9 %) | ||
| Protein | 5.1 g | (5 %) | ||
| Fat | 10.5 g | (9 %) | ||
| Carbohydrates | 10.9 g | (7 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 30 grams Morel
- 400 milliliters Vegetable broth
- 900 grams Kohlrabi
- Salt and peppers
- 2 onions
- 40 grams butter
- 20 grams Pastry flour
- 150 milliliters white wine
- 6 Tarragon
Preparation steps
1.
Soak the morels in the hot broth at least 20 minutes and rub to get out any dirt. Remove from the broth and pour the broth through a sieve lined with a paper towel.
2.
Peel the kohlrabi, cut into wedges and cook in boiling salted water for 10-12 minutes until al dente. Peel and finely chop the onion, then saute it in butter. Dust with flour and saute briefly. Deglaze with wine and morel broth and simmer, stirring occasionally, for 10 minutes.
3.
Finely chop the tarragon and add to the sauce. Season well with salt and pepper. Drain the kohlrabi and serve with the sauce. Goes well with new potatoes.
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