Green potato kohlrabi puree with yum
Time
Preparation time: 15 min.
Cooking or baking time: 25 min.
Total preparation time: 40 min.
This is a variant of a vegetable puree with fresh herbs. Of course I also used parsley, chives, chervil, thyme and other herbs as well as arugula, cut salad, blood sorrel, etc.
Ingredients for 3 to 4 servings
- 1 to 1.2 kg of potatoes
- 2 kohlrabi
- 1 handful of greed or other fresh herbs
- salt
- some nutmeg
- about 20 g butter or 1 tbsp olive oil
preparation
- Peel the potatoes and kohlrabi, cut the potatoes into small cubes, cut the kohlrabi into small strips and cook the chopped vegetables in salted water for 25 minutes.
- In the meantime, rinse off the Giersch, shake dry, roughly chop and finely puree with a little liquid (eg water with a little lemon juice) with the blender.
- After cooking the vegetables, drain the cooking water down to a small amount, add the butter or olive oil and then puree with the whisk of the hand mixer first on the smallest level, then on a higher level.
- Then add the pureed greed, season with some nutmeg and possibly a little salt and stir well.
- The green potato and kohlrabi puree can be served with a variety of meat or fish dishes or simply with meatballs, bratwurst, bockwurst or wiener sausages.
