John Myers
Ingredients for 4 servings:
- 1 kg kohlrabi
- 500 g carrot(s)
- 30 g butter or margarine
- 250 ml vegetable stock
- 200 g whipped cream
- 300 g peas, frozen
- 2 tbsp lemon juice
- 2 tbsp white wine
- Sugar
- Salt and pepper, black
- 3 tbsp sauce thickener, light
- 2 egg yolks
- 1 bunch parsley, flat
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes
a vegetarian spring or summer highlight!
Clean, peel, wash, halve, and slice the kohlrabi. Clean, wash, and slice the carrots diagonally into approximately 1 cm thick slices. Sauté the kohlrabi in the fat, add the stock and carrots. Pour in the cream, stir, and simmer covered for 20-25 minutes. Add the peas and heat until hot. Season with lemon juice, wine, sugar, salt, and pepper. Sprinkle with the sauce thickener and bring to a boil briefly. Whisk the egg yolks and stir in; do not allow to boil again! Chop the parsley and sprinkle over the vegetables. Serve with homemade mashed potatoes. Tip for meat lovers: Heat sliced Vienna sausages in the vegetables with the peas, or add meatballs, or boiled eggs, or… – the sky’s the limit! It tastes delicious on its own too!
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