Carrots – Kohlrabi – Vegetables

Ingredients for 3 servings:

• 2 m.-sized carrot(s)
• 2 m.-large kohlrabi
• 1 small onion(s)
• 1 tbsp flour
• 2 tbsp butter, margarine or oil
• 100 ml milk
• salt and pepper
• nutmeg
• Parsley, chopped (fresh or frozen)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the carrots and kohlrabi and cut into roughly equal-sized slices or cubes. Cook them together in boiling salted water until al dente – this should take a few minutes, depending on the size. Meanwhile, finely dice the onion. Drain the vegetables, reserving the cooking water and setting it aside. Heat the fat, sauté the diced onion in it, allowing it to brown slightly. Sprinkle the flour over the carrots and sauté until golden brown. Then pour in the reserved vegetable water, stirring well to avoid lumps. Pour in the milk and simmer over low heat for about 20 minutes to remove the flour taste. Now add the reserved vegetables, heat briefly again, and season to taste. Finally, add the chopped parsley (fresh or frozen) and stir briefly. We like this dish with meatballs (Frikadellen or meatballs) and mashed potatoes. Tip: If you’re on a calorie-conscious diet, or don’t like or tolerate roux, you can skip it altogether. Simply thicken the cooked vegetables with cornstarch mixed with water and season to taste.