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Ingredients:
· 750 g potatoes
· 500 g kohlrabi
· 2 tsp salt
· 3 tbsp desiccated coconut
· 500 ml soy coconut yoghurt
· 1 tbsp olive or virgin rapeseed oil
· 1 tsp coriander seeds
· 30 g fresh ginger
· 1 small chili pepper
· 1 bunch of flat-leaf parsley
Preparation:
1. Peel the kohlrabi, cut it into cubes (1.5 cm edge), cook in a little water for about 10 minutes until the kohlrabi is cooked and then let it cool.
2. Boil the potatoes in water with 1 teaspoon of salt, evaporate and let cool slightly. Then peel and cut into cubes (1.5 cm edge).
3. Peel the ginger and chop it finely or grate it with a fine grater. Deseed the chili pepper and chop finely. Mortar the coriander seeds. Chop the parsley finely.
4. Heat the oil in a pot and fry the mustard seeds and coriander seeds while stirring. Add ginger and chili and continue roasting for 1 minute.
5. Mix the yogurt alternative soy-coconut with the coconut flakes and 1 teaspoon of salt.
6. Mix the potatoes and kohlrabi with the spice stock in a bowl, add the yogurt alternative soy-coconut and the parsley, fold in and season with salt.
Bon appetit! 🍽️😋
