A plant in the season is kohlrabi or German turnip. Collect them and do not allow them to long on the shelves because they will become too tough. 
  • 1 onion
  • 2 cloves of garlic
  • 1/2 bunch of fresh thyme
  • 1 big of 2 small koolrabi's
  • 400 g flowery boiling potatoes
  • Salt and freshly ground white pepper
  • 200 g cream
  • Juice of 1/2 lemon.
  1. Cut the onion and garlic in fine pieces.
  2. Pick the washed leaves of the thym.
  3. Blend the onion, garlic and thym.
  4. Cut the well pealed kohlrabi in fine slices.
  5. Cut the washed and pealed potatoes in slices.
  6. Put the potatoes and the kohlarabi in layers in an ovenresistant dish.
  7. On each layer, put some of the onion, garlic and thym mix.
  8. Whisk the juice of the lemon in the cream and poor it on the top of the dish.
  9. Put it about 25 minutes in the middle of an oven (200°C) or microwave to cook and get goldbrown.
Add with a mixed salad. Lambschops are a also a good combination with this dish.