For kohlrabi vegetables, remove the heart leaves from the kohlrabi and chop finely, set aside. Remove the skin from the tubers and cut into thin slices.
Cook the kohlrabi slices in Noilly Prat and cream with the lid closed for about fifteen minutes until al dente.
Lift the kohlrabi out of the cooking liquid with a skimmer and keep warm.
Bring the cream to the boil again until it thickens. Season with lemon peel zest and some lemon juice as well as salt and pepper.
Add the chopped heart leaves and pour the sauce over the kohlrabi.
Serve the kohlrabi vegetables as a side dish or as a vegetarian main course with hearty farmhouse bread!
Preparation Tip:
You can tell how fresh the kohlrabi leaves are by looking at them - as the leaves wilt very quickly!
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