Kohlrabi radish vegetables

Name: Kohlrabi radish vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 fresh white radish (about 750 g); 2 (approx. 900 g) medium sized kohlrabi; 1 Organic lemon; 250 -300 ml Vegetable broth (instant); 3/4 Pot of basil; 2 packages (200 g each) Sheep's cheese; 50 g Flour; 40-50 g small, black olives; 150 g Greek cream yoghurt (alternatively sour cream); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 fresh white radish (about 750 g)
2 (approx. 900 g) medium sized kohlrabi
1 Organic lemon
250 -300 ml Vegetable broth (instant)
3/4 Pot of basil
2 packages (200 g each) Sheep's cheese
50 g Flour
40-50 g small, black olives
150 g Greek cream yoghurt (alternatively sour cream)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil

Directions

1
Wash, clean and possibly scrape the radish. Cut the radish into slices. Clean, wash and slice the kohlrabi. Wash lemon thoroughly, dab dry and finely grate almost half of the peel.
2
Bring the vegetable stock to the boil in a pot. Add radish, kohlrabi and grated lemon peel and bring to the boil. Cover and cook for 12-15 minutes. In the meantime, wash the basil, shake dry and pluck the leaves.
3
Cut the leaves, except for a few for sprinkling, roughly into strips. Drain sheep's cheese on kitchen paper and quarter both pieces diagonally. Put the flour on a deep plate and turn the sheep's cheese corners in it.
4
Stir basil, olives and yoghurt into the vegetables and season with salt and pepper. Heat the oil in a frying pan and fry the sheep's cheese corners for 1-2 minutes, turning each side. Arrange the kohlrabi-radish vegetables in deep plates with 2 sheep's cheese corners on each side.
5
Peel the remaining half of the lemon in fine strips and sprinkle over the vegetables. Serve sprinkled with basil leaves.