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🍽️ Kohlrabi-Sour Cream Vegetables with Honey Potatoes

315 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 1 kg
• salt 1 tbsp
• kohlrabi 2 pcs
• onions, yellow 1 pc
• pumpernickel 2 slices
• oil 2 tbsp
• water 150 ml
• butter 3 tsp
• honey 1 tbsp
• sour cream 200 g
• pepper, black ground pinch

Instructions

1. 1. In a pot, bring small potatoes to a boil in salted water. Cook covered over medium heat for about 15 minutes.
2. 2. Peel the kohlrabi and cut into sticks about 1 cm thick. Halve the onion, peel, and cut into small cubes. Crumble or cut the pumpernickel into small pieces.
3. 3. Heat oil in a pot over medium heat and sauté the kohlrabi together with the onion cubes for about 2 minutes. Deglaze with water, reduce the heat, and let the vegetables simmer covered for approx. 8 minutes.
4. 4. Melt 2 tsp butter in a pan over medium heat. Add the pumpernickel, salt lightly, and toast for about 2 minutes.
5. 5. Drain the potatoes using the lid and let them steam briefly in the pot. Add 1 tsp butter and honey, salt, and mix everything well so the ingredients distribute evenly.
6. 6. Stir the sour cream into the kohlrabi vegetables and season to taste with salt and pepper. Plate the kohlrabi sour cream vegetables together with the honey potatoes, sprinkle with the pumpernickel crunch, and serve. Enjoy your meal!

Nutrition per serving

• kcal: 315
• Protein: 7 g · Fett/Fat: 13 g · Carbs: 45 g