Vegetable sauce à la marmot

Ingredients for 4 servings:

• 1 m.-large kohlrabi
• 1 m.-large zucchini
• 1 m.-large fennel
• 2 carrots
• 1 bell pepper(s), red or pickled in oil, then half a jar
• 200 g mushrooms
• 4 cherry tomatoes
• 1 small head of savoy cabbage, approx. 500 g
• 2 medium-sized onions, red (milder in flavor)
• 3 garlic cloves
• 1 tbsp tomato paste, more to taste
• chili powder
• 1 tbsp olive oil
• 125 ml cream, mixed with milk or Cremefine
• 1 handful of Italian herbs, frozen or dried
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

vegetable and low in calories

Clean, wash, and peel all the vegetables, then cut them into cubes and strips, depending on the type of vegetable (don’t peel the tomatoes; just remove the green stem end). First, sauté the onions and garlic in oil, then gradually add the vegetables, starting with the ones that take the longest to cook (kohlrabi, fennel, carrots). After about 10 minutes, add the zucchini, cabbage, mushrooms, bell peppers, and tomatoes. Simmer for another 10 minutes. Stir in the tomato paste thoroughly. Add the cream and herbs, bring back to a boil, and season thoroughly with the spices.