Wonderfully light and still filling: a colorful dish made from kohlrabi and carrots. Chervil ensures that special taste. This is a perfect side dish served with the main course. That said, it is so yummy it could be served as a main dish in a vegetarian menu. Also a very good dish served along side of green salads.
For 4 servings: 1 onion, 600 g tender kohlrabi, 6 carrots, 1 tbsp oil, 1 teaspoon mild curry powder, 100 ml vegetable stock (instant), 100 ml apple juice, Salt, Pepper from the grinder, 1 bunch of chervil, 150 g low-fat natural yogurt, 1 tbsp walnut oil
Preparation: peel the vegetables. Finely chop the onion. Cut the kohlrabi and carrots into sticks. Sauté vegetables in hot oil with curry, deglaze with broth and apple juice. Cook on medium heat for about 10 minutes. Season with salt and pepper. Roughly chop the chervil. For the sauce, mix half with the yoghurt and walnut oil, season with salt and pepper. Serve the vegetables with the chervil-yogurt sauce, sprinkle with the remaining chervil.
Per serving: around 145 kilocalories, 6 g protein, 6 g fat, 16 g carbohydrates, 6 g fiber
Tip: Serve with whole wheat pasta (e.g. penne) or jacket potatoes.