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(2 Portions) Total cooking time: approx. 101/2-131/2 minutes
Utensils: 2 bowls with lids (1 Iitre capacity) 400 g Kohlrabi, sliced (approx. 2 pieces) 4-5 tbsp water 2 tbsp butter or margarine (20 g) 150 ml cream (crème fraîche) salt, pepper, nutmeg & ground paprika lemon juice 1 bunch dill, finely chopped
1. Place the kohlrabi and water in the dish, cover and cook. Stir once halfway through. 9-12 min. 900 W Pour off the liquid 2. Spread the butter in the bowl. Add the cream and heat uncovered. Do not allow to boil! approx. 11/2 min. 900 W 3. Add salt, seasonings and lemon juice as desired. Fold in the dill and pour the sauce over the kohlrabi. Allow the kohlrabi to stand for approx. 2 minutes after cooking. Tip: Black salsify can be used instead of kohlrabi.
Greece
POTATO-GARLIC PAT�
Total cooking time: approx. 8-10 minutes Utensils: bowl with lid (1 Iitre capacity) Ingredients 400 g boiled potatoes (with skins) 2-3 tbsp water 2-3 garlic cloves 6 tbsp olive oil 6 tbsp meat stock salt juice of one lemon mild chilli pepper