- Yield: 4 Servings
- Preparation Time: 35 Minutes
- 1 lb 5 oz (600 g) red potatoes
- 1 teaspoon caraway seeds
- 1 kohlrabi
- 3 scallions
- 1¼ cups vegetable broth
- 1 tablespoon mustard
- ¼ cup white wine vinegar
- ¼ cup canola oil
- 7 oz (200 g) wild mushrooms (chanterelles in the summer)
- 1 bunch chives, sliced into thin rings
- 1 bunch dill, chopped freshly ground salt and pepper
How to Make It
- Boil the potatoes with a large pinch of salt and the caraway seeds for 20 minutes. In the meantime, peel the kohlrabi, quarter, and slice very thinly. Chop the scallions into fine rings, setting the dark green ones aside. Bring the vegetable broth to a boil and pour over the kohlrabi and lighter green scallion rings in a bowl.
- Drain the potatoes; allow to cool slightly, peel, and cut into slices directly into the broth mixture. Combine mustard, white wine vinegar, and 2 tablespoons canola oil; gently stir in. Season generously with salt and pepper and allow to rest for at least 10 minutes.
- Clean the mushrooms with a cloth (only wash them if absolutely necessary then dry well with a paper towel); quarter or slice large mushrooms. Heat the remaining canola oil in a frying pan over high heat and sauté the mushrooms for 5 minutes.
- Season the mushrooms with salt and pepper, and while still warm, add to the potato mixture along with the herbs and dark green scallion rings. Season to taste and serve.