Creamy kohlrabi vegetables

Ingredients for 4 servings:

• 4 kohlrabi
• 2 carrots
• 1 onion(s)
• 100 g butter
• 100 g flour
• ¼ liter vegetable broth and the same amount of milk
• 100 ml cream
• mountain cheese
• Parsley
• salt and pepper
• nutmeg

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the kohlrabi and cut into not-too-thin sticks. Peel the carrots and slice them; halve them again depending on their size. For the cheese béchamel, melt the butter in a wide saucepan. The heat shouldn’t be too high. Dice the onion and fry it in the butter. Then stir in the flour. When it’s golden yellow, deglaze with enough stock, cream, and milk while stirring to achieve a creamy consistency. It’s best to use a whisk for this to avoid lumps. Bring the mixture to a boil briefly and then reduce the heat to medium. Season with salt, pepper, and nutmeg. Melt as much grated cheese as you like. If the sauce gets too thick, simply add a little milk or cream. Now add the chopped vegetables. The whole thing should simmer for about half an hour. After that, the flour taste will be gone and the vegetables will be pleasantly soft, but not mushy. Finally, season to taste and serve sprinkled with finely chopped parsley.