Kohlrabi poultry sausage ragout

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Clean, wash, quarter and cut the kohlrabi into thin slices. Bring the stock to the boil, add the kohlrabi and cook covered for about 5 minutes. Prick the egg, put it in plenty of boiling water and cook for about 7 minutes until soft. Cut the sausage diagonally into thin slices. Wash parsley and chives, dab dry.

2. 2

   Chop parsley. Cut the chives into fine rolls, except for a little for garnishing. Quench the egg briefly under cold water and keep warm. Pour the kohlrabi onto a sieve and collect the broth. Put stock back into the pot, add cream and bring to the boil. Stir in the sauce thickener and bring to the boil again briefly. Stir sausage and herbs into the sauce and heat up briefly. Add kohlrabi and season to taste with salt and pepper. Pour a cup of boiling hot water into a bowl. Stir in 1/2 cup of puree flakes well with a wooden spoon and let it swell for about 1 minute.

3. 3

   Stir sausage and herbs into the sauce and heat up briefly. Add kohlrabi and season to taste with salt and pepper. Pour a cup of boiling hot water into a bowl. Stir in 1/2 cup of puree flakes well with a wooden spoon and let it swell for about 1 minute. Then stir the puree again and put it into a piping bag with a perforated spout. Pour the puree onto a preheated plate and arrange the ragout around it. Peel the egg, place on the ragout and garnish with chives

4. 4

   Approx. 2100 kJ/500 kcal. E 28 g/F 31 g/KH 24 g

Nutrition Facts

KCAL
500 kcal

CARBS
24 g

FATS
31 g

PROTEINS
28 g