Remove the skin from the kohlrabi and sauté in a little salted water in a closed saucepan 1000 cmin. Remove kohlrabi and scoop out with a teaspoon. Cut mushrooms into slices, leek onions into rings ~ finely chop the inside of the kohlrabi. Brown everything in a non-stick frying pan, season with salt, juice of one lemon and pepper.
Finely dice the carrots and make into a puree in the kohlrabi water, add the paradeis pulp . Season with salt, juice of one lemon and pepper, fill vegetable mixture into kohlrabi, put carrot sauce on plates and offer kohlrabi on top. Sprinkle with cress.
Tip: Always use organic lemons for cooking, if possible!
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