Prepare vegetable and bone stock. Dice young kohlrabis. Strain the stock and put in iced potatoes and boil. Add diced kohlrabis after 10 minutes. Boil all till it’s soft, season with roux and add spices. Powderize dried mushrooms and add to whipped cream. Serve in a deep plate with boletus foam.
This meal was prepared by the Gustaw Morcinek Gastronomy School Group from Katowice during the 5th “Silesian Tastes Festival 2010” in Złoty Potok.