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64 Ingredients Preparation Serves 2 | Preparation time: 45 minutes 180 g kohlrabi | cut into thin batons 40 g cream 20 g butter ½ tsp. Fleur de Sel White pepper Accessories: Vacuum sealing bags Rack Place the kohlrabi together with the other ingredients in the vacuum sealing bag and vacuum seal using the settings indicated. Place the vacuum sealing bag in the oven on the rack and cook using the settings indicated. Once cooked, take the kohlrabi and the cream sauce out of the vacuum sealing bag and serve straight away. Settings Vacuuming Vacuum level: Cooking Oven functions: Sous-vide Temperature: 85 °C Programme duration: 30 minutes Shelf level: 2 Kohlrabi in a cream sauce Useful tip Thicken the cream sauce on the cooktop with cornflour if required. Use other types of vegetable instead of kohlrabi. Serve with roasts and peeled potatoes.