Spring vegetables with herb sauce

Ingredients for 2 servings:

• 200 g sugar snap peas
• 125 g carrot(s)
• 125 g kohlrabi
• 6 tbsp water
• ½ tsp vegetable broth, granulated
• Sea salt
• 15 g butter
• 100 g double cream cheese
• 4 tbsp yogurt
• 2 tbsp cream
• 1 tsp lemon juice
• 4 stalks of basil
• 4 sprigs of parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

delicious as a side dish, but also suitable as a main course

Wash the snow peas and remove any strings. Brush the carrots under running water and slice thinly. Wash and trim the kohlrabi, setting aside the tender leaves. Peel and cut into 1/2 cm thick sticks. Bring 6 tablespoons of water to a boil with the granulated stock, a pinch of salt, and the butter in a wide saucepan. Stir in the vegetables, cover, and simmer over low heat for about 12 minutes until al dente. Break up the cream cheese and heat gently in a small saucepan over low heat. Add the vegetable stock, yogurt, cream, and lemon juice. Whisk until smooth. Finely chop the kohlrabi leaves, basil, and parsley, removing the coarse stems. Stir the herbs into the sauce and season to taste. Delicious with potatoes.