Eggplants Braised in Sour Cream

Ingredients:

2 eggplants
1 tbsp flour
1 cup sour cream
2 tbsp butter

Wash, peel, and slice eggplants, put into a hot salted water for 5 minutes, drain well in colander, coat with flour and brown in skillet. Add eggplant to a pot together with sour cream, cover the pot and braise on low heat for 30-40 minutes. Sprinkle with finely chopped dill or parsley leaves just before serving.

Braised Kohlrabi

Ingredients:

500 g/1 lb 2 oz kohlrabi
1 tbsp flour
1 cup sour cream
2 tbsp tomato paste
2 tbsp butter

Peel and slice kohlrabi, season with salt, coat with flour and slightly fry in butter. Put kohlrabi into a pot, season with salt and add sour cream mixed with tomato paste. Braise on low heat for 40 minutes. Sprinkle with finely chopped dill or parsley leaves before serving.