Peel the kohlrabi, cut into 5 mm thick strips, season with a little salt and sugar.
Sauté the kohlrabi in hot oil with the lid closed. Stir from time to time. Add a sip of water if necessary. At the end the water should have evaporated.
Dust kohlrabi strips with flour and stir in sour cream. Bring to the boil again briefly.
Sprinkle with chopped parsley and season with salt and pepper.
Preparation Tip:
Kohlrabi vegetables go well with boiled beef!
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