Spaghetti with Morels and Kohlrabi

Bring plenty of salted water to the boil in a large pot and cook the spaghetti in it until al dente. In the meantime, wash the morels thoroughly and cut them in half. Peel the kohlrabi and cut into 5 mm cubes. Heat the butter and sauté the chopped shallot, the morels and the kohlrabi cubes in it. Season with salt and pepper. Add Madeira and brown stock and bring to the boil. Strain the al dente cooked spaghetti, drain well and mix with the morel sauce. Season again to taste. Finally fold in the whipped cream. Serve in deep plates and sprinkle with chervil.

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