John Myers
Kohlrabi and Carrot Vegetables with Eggs
The perfect kohlrabi and carrot vegetables with eggs recipe with a picture and simple step-by-step instructions.
- 300 g Kohlrabi fresh
- 300 g Carrots
- 150 g Broccoli
- 300 ml Vegetable broth
- Salt pepper
- 3 Eggs
- 40 g Cream cheese
- Finely chopped parsley
- Peel the kohlrabi and carrots and cut into small cubes, clean the broccoli and cut into small florets
- Let the broth with the broccoli simmer for at least 10 minutes until it is very soft, then puree with the broth
- Cook the carrots and kohlrabi in a second saucepan with a little salted water until they are al dente, drain and drain
- Stir the cream cheese into the broccoli sauce and season with salt and pepper, keep warm
- Boil eggs, quench, peel and quarter them
- Arrange the vegetables and eggs on plates, add the sauce, sprinkle with parsley and serve
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