Spread with Kohlrabi

Peel and rinse the kohlrabi, cut into cubes. Boil with clear soup and juice of one lemon and cook with closed lid at low temperature in about 15 minutes. Add nuts, onion, garlic and cream cheese while lukewarm. Stir in pepper, culinary herbs, salt and oil.

Keeps in the refrigerator for five days.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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