Light pasta dish with fresh tomatoes. The special thing about this recipe: The noodles are not made of dough, but of crunchy kohlrabi.
Many raw food-ists are already familiar with Zucchini Spaghetti. Well Kohlrabi noodles are made a similar way, only they are best as fettuccine sized noodles as opposed to spaghetti.
Another perfect dish for those side dishes or vegetarian mains. Perfect any time of the year.
Ingredients for four people: 4 medium-sized kohlrabi 250 g cherry tomatoes 2 cloves of garlic 1 onion 2 tbsp olive oil 100 ml vegetable broth 2 tbsp dry white wine salt pepper from the grinder coarsely chopped parsley
Preparation: Peel the kohlrabi and use the spiral cutter to make spaghetti or use the peeler to slice thin ribbon noodles. Wash tomatoes, cut in half. Peel and finely chop garlic and onion. Heat the oil in a large non-stick pan. Sauté the onion in it. Briefly sauté the garlic and tomatoes. Add the kohlrabi and fry briefly. Deglaze with broth and wine. Bring everything to the boil briefly. Season to taste with spices and herbs.
Nutritional values per person: About 115 kilocalories, 5 g protein, 5 g fat, 10 g carbohydrates and 4 g fiber. Tip: Serve with grated cheese (e.g. Parmesan, Gouda).