Carrot-kohlrabi cream vegetables

Ingredients for 2 servings:

• 500 g carrot(s)
• 2 kohlrabi
• 1 large onion(s)
• 1 sprig(s) parsley
• 3 lovage leaves
• 1 liter vegetable broth
• 3 tbsp butter
• 2 tbsp flour
• 200 g cream
• salt and pepper
• Sugar
• nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Vegetable pan with creamy-spicy sauce

Peel the carrots and kohlrabi and cut into 1×1 cm cubes. Bring 1 liter of vegetable stock to a boil and simmer the diced carrots for 10 minutes, then add the kohlrabi and simmer for another 10 minutes. Meanwhile, peel and finely dice the onion and finely chop the herbs. After a total of 20 minutes of cooking time, drain the vegetables, reserving the stock. Melt the butter in a pan and sauté the diced onion until translucent. Dust with flour and stir to make a roux, then reduce the heat to low. Slowly add the reserved vegetable stock while stirring. Pour in a total of approximately 300 ml of vegetable stock, adding more or less as needed, and simmer slightly. Then add the cream and chopped herbs while stirring. Season to taste with salt, pepper, sugar, and nutmeg, and finally add the diced vegetables back in. Let everything simmer for another 10 minutes – done! This vegetable stir-fry can be served with spaetzle, gnocchi, or potatoes. It also goes well with meatballs or meatballs for non-vegetarians.