Kohlrabi Spread

Peel, rinse and dice the kohlrabi. Bring to the boil with the soup and the juice of one lemon and simmer at low temperature with the lid on for about 15 minutes. Add garlic, onion, nuts and cream cheese while still warm. Stir in salt, kitchen herbs, pepper and oil. The spread will keep in the refrigerator for up to five days.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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