Kohlrabinoodles À La Cream with Herbs and Blue Cheese

For the Kohlrabinoodles à la Creme with herbs and blue cheese, peel the kohlrabi and shape into noodles with the spiral cutter.

Cut the blue cheese into small pieces.

Remove the woody stems from the rosemary and thyme and chop coarsely, pluck off the remaining herbs so that the leaves remain whole.

Bring the cream to a boil in a saucepan, add the Kohlrabinoodles and cook until al dente. Stir in the cream cheese and 3/4 of the blue cheese and allow to dissolve, season to taste and serve with the remaining blue cheese pieces and herbs.

Finally, drizzle with pumpkin seed oil and serve the Kohlrabinoodles à la Creme with herbs and blue cheese.

Preparation Tip:

If you don't like pumpkin seed oil, serve the Kohlrabinoodles à la Creme with herbs and blue cheese without.

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