Kohlrabi Puree

(*) Fallers’ favorite dishes.

Remove peel from kohlrabi, finely chop leaves and set aside.

Chop kohlrabi on a vegetable grater. Sauté shallots in butter until soft, add kohlrabi, fill with clear soup, season with nutmeg, pepper and salt, cover and simmer at low temperature until soft. Add chopped kohlrabi leaves after 10 minutes. Stew for five minutes, perhaps evaporate excess liquid at high temperature, season.

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