Kohlrabi egg salad

Name: Kohlrabi egg salad
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 Egg (Gr. M); 1 small kohlrabi, 5 radishes; 6 tablespoons (60 ml) Vegetable broth; 50 g lettuce, 1 tablespoon of oil (e.g. watercress or endive); 1 TEASPOON lemon juice, salt, pepper; 2 discs Whole grain toast

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 Egg (Gr. M)
1 small kohlrabi, 5 radishes
6 tablespoons (60 ml) Vegetable broth
50 g lettuce, 1 tablespoon of oil (e.g. watercress or endive)
1 TEASPOON lemon juice, salt, pepper
2 discs Whole grain toast

Directions

1
Boil the egg hard. Clean or peel and wash the vegetables. Cut kohlrabi into slices, steam in broth for 2-3 minutes, cool
2
Quench the egg, peel and cool. Cut radishes into slices. Clean, wash and pluck the salad. Dice egg. Arrange with salad, vegetables and stock, add oil and lemon juice, season with salt and pepper. Served with: bread