Grated kohlrabi with oat béchamel

Ingredients

• 2 tablespoons of oat flour or rolled oats
• 1 tablespoon of oil
• 1 clove of garlic
• 1 small carrot
• 1 small kohlrabi
• 250 ml of cold water
• oil with garlic and soy sauce, to taste
• A few handfuls of fresh, seasonal green leaves (such as sorrel or stellaria)
• 100 g of tofu
• 1 tablespoon of soy sauce
• 1 teaspoon of cumin seeds

Dry-fry the oat flour or semolina in a saucepan. Pour the oil onto one side of the saucepan, away from the flour, and cook the crushed garlic for 1 minute in the oil. Remove the saucepan from the heat and mix the flour with cold water. You should have a liquid mixture: return it to the heat and cook until it thickens. Remove from the heat and let the béchamel cool.

Grate the kohlrabi and carrots using a box grater, if desired. Add the oil, garlic, and soy sauce to the cold béchamel sauce and mix well. Pour the béchamel sauce over the grated vegetables. In the spring, garnish with chopped chives, sorrel, or other green herbs.

Grilled tofu pairs well with kohlrabi. Dice it, sauté it in a little oil with soy sauce, and sprinkle with cumin. Then, top with the béchamel sauce.