John Myers
Kohlrabi – Carrots – Vegetables
The perfect kohlrabi – carrots – vegetables recipe with a picture and simple step-by-step instructions.
- 500 g Carrots
- 2 Kohlrabi
- 1 Onion
- 1 Parsley
- 3 leaves Lovage
- 1 liter Vegetable broth
- 3 tablespoon Butter
- 2 tablespoon Flour
- 200 g Cream
- Salt
- Pepper from the grinder
- Sugar
- Nutmeg
- Peel the carrots and kohlrabi and cut into 1 x 1 cm cubes. Bring the vegetable stock to the boil and first let the carrots simmer in it for 10 minutes, then add the kohlrabi and simmer for another 10 minutes.
- In the meantime, peel the onion and dice it finely. Finely chop the herbs.
- After a total of 20 minutes of cooking time, drain the vegetables, but collect the stock.
- Melt the butter in a large pan and sauté the onion cubes until translucent. Dust with flour and prepare a roux while stirring, then turn the stove down on the lowest flame.
- Slowly add the collected vegetable stock while stirring. Add a total of approx. 300 ml vegetable stock, more or less as required, and simmer a little.
- Then add the cream and the chopped herbs while stirring. Season to taste with salt, pepper, sugar and nutmeg.
- Finally, add the diced vegetables to the sauce. Let everything steep for another 10 minutes.
- We ate these vegetables in the evening with fresh baker’s bread. Boiled potatoes or spaetzle with meat or meatballs also go well with it. According to your taste as everyone likes.
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