Bavette with peas and kohlrabi with shrimp

Ingredients for 2 servings:

• 250 g pasta (bavette)
• 1 kohlrabi
• 150 g peas, frozen
• 150 g shrimp(s), frozen
• 1 tbsp olive oil
• 1 tbsp margarine
• 2 tbsp flour
• 2 tsp broth, granulated
• 1 pack of soy cream (soy cream cuisine), (soy cuisine)
• 250 ml water
• n. B. Salt and pepper, from the mill
• possibly nutmeg

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Thaw the prawns, wash them, and lightly fry them in a little olive oil. Season with salt and pepper and keep warm. Peel the kohlrabi and cut them into sticks. Fry them with the peas in a little margarine. Season with salt, pepper, and a little nutmeg, if desired. Bring a pot of water to a boil for the bavette and cook until al dente. Make a roux and pour in the Soja Cuisine and water, stirring well with a whisk. Bring to a boil and stir in the granulated stock. Add the kohlrabi and peas and simmer briefly. Season to taste and adjust the seasoning if necessary. Arrange the bavette on a plate with the vegetables and prawns.