für 4 portionen:

2 kohlrabi | 50 ml sahne | butter | salz, pfeffer

kohlrabi schälen und die feinen blätter fein hacken. kohlrabi in einen topf geben mit salz und pfeffer würzen und ein paar buterflöckchen dazugeben, bei mittler hitze und geschlossenem deckel im eigenen saft weich garen. anschliessend die sahne und die kohlrabiblätter unterrühren.

sf | 9.10.2011 | 40 Kommentare

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