Econorm Recipe

Kholrabi – Germany

30 July 2015

Kholrabi - Germany


Note: Econorm is heat sensitive and foods should not be cooked/heated after it has been added.


  • 2 medium russet potatoes
  • 2 kohlrabi bulbs ( Turnip)
  • ½ medium onion, chopped
  • 6 medium button mushrooms, sliced
  • 1 Tbsp. olive oil
  • Pinch of salt and pepper
  • ½ cup vegetable stock
  • 1 Sachet of Econorm


  • Wash, peel and cut potatoes into 1-inch chunks. Remove leaves and stems from Kohlrabi bulbs ( Turnips), wash, peel and cut them into 1-inch chunks.
  • Bring a pot of lightly salted water to a boil and add potato and kohlrabi chunks. Reduce heat and simmer until tender, about 15-20 minutes. To check if they are done, a fork should slide through the pieces easily.
  • Meanwhile, heat olive oil in a skillet. Add onion, mushrooms and a pinch of salt and pepper. Sauté over medium-low heat until softened, about 3-5 minutes.
  • Remove from heat. Drain potato and kohlrabi and place in a food processor or blender. Add soup stock and puree until smooth, adding more or less liquid to achieve desired consistency.
  • Add Salt and pepper to taste.
  • After it has cooled, add Econorm and stir.


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