Kohlrabi in Whipped Cream

Clean the kohlrabi and remove the peel. Cut tender parts of leaves into short strips. Halve or quarter the tubers, then cut into 3 mm slices. Put on kohlrabi slices and leaf strips just covered with water. Add pepper, pinch, salt sugar and two thirds of the butter. Let vegetables bubble up, then simmer with lid closed over mild heat.

Before reaching cooking point (after 10-15 minutes), remove the lid and reduce the remaining vegetable stock almost completely. Pour the whipped cream on top and continue cooking until slightly thick. Stir the remaining butter into the kohlrabi in pieces, season if necessary, arrange the vegetables.

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