Hearty and healthy:soft kohlrabi with coconut and cashew nut cream

While kohlrabi may be one of the less appreciated vegetables, it is still delicious.It is not a root vegetable, but rather a type of cabbage that is a cultivar of wild cabbage.Depending on the type, kohlrabi can be white or even violet-coloured.Kohlrabi is very rich in vitamin C, calcium, magnesium, iron and potassium.

What makes kohlrabi so great is its versatility.It is small so it is easy to use, especially when you don’t need a lot, and if small ones are available you can simply use them whole.Kohlrabi has a gentle and slightly sweet flavour, which makes it great to serve to your kids on occasion!It can be stir-fried, blanched, steamed, fried or anything else you might desire.

Recipe for soft kohlrabi with coconut and cashew nut cream

Serves 4

Ingredients for soft kohlrabi

3 kohlrabies

2 tbsp. Cocoslove coconut oil

1 tbsp. flour

1 shallot

500 ml vegetable bouillon

140 g cashew cream (mix a handful of cashew nuts and 100 ml water in a blender for 5 minutes)

Fleur de sel

Milled black pepper

Freshly grated nutmeg

How to prepare the soft kohlrabi

Remove the leaves from kohlrabi stalks, wash the soft green leaves and cut into fine strips.

Peel the bulbs, cut into 1.5 cm thick slices and then cut into strips.Peel and dice the shallot.

Heat the coconut oil in a pan and fry the shallot together with the flour.Leave over medium heat until the shallot and flour turn light yellow.Do not fry until it turns dark.Then add the bouillon and the cashew cream and stir well.

Add the kohlrabi, turn down the heat and cover. Let gently simmer for 15 minutes until the kohlrabi is cooked and the sauce is thickened.

Season with a little fleur de sel, pepper and freshly grated nutmeg and garnish with the finely cut kohlrabi leaves.Enjoy!