Creamy kohlrabi pan

Ingredients for 2 servings:

• 2 kohlrabi
• 2 carrots
• 1 stalk(s) leek
• 2 tbsp processed cheese
• 100 ml cream or milk
• 2 tbsp tomato paste
• salt and pepper
• Thyme
• possibly grated cheese
• n. B. water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

in tomato-cheese-cream sauce

Peel the kohlrabi and cut into approximately 1 cm wide slices, then quarter these. Peel or grate the carrots and slice them. Trim the leek, halve it lengthwise, and slice it. Place all the vegetables in a hot, lidded pan (!) or a non-stick pot. Add enough water to cover half the vegetables. Simmer with the lid on (cooking time will vary depending on the size of the vegetables and how crisp you want them to be). Add more water if necessary, but never cover completely. Towards the end of the cooking time, remove the lid so most of the water can evaporate and pour in the cream (or milk if you prefer). Season with salt, pepper, and thyme. Stir in the tomato paste and processed cheese and continue to simmer, stirring, until the sauce is nice and creamy and the vegetables are soft. Transfer to a deep dish, garnish with some freshly ground pepper and grated cheese (optional, but you can use it), and serve. Goes well with potatoes. You can also cook potatoes directly or chop up other vegetables!