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Kohlrabi and carrot vegetables

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Ingredients for 2 servings:

  • 1 small kohlrabi
  • 3 carrots
  • 1 small onion(s)
  • 2 tbsp oil or butter
  • 50 ml vegetable stock
  • 2 tbsp cream cheese
  • 2 tbsp parsley

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

simple and vegetarian

Peel the kohlrabi and carrots and cut into pieces. I make sticks measuring 1/2 cm x 1/2 cm, each 2 cm long. Finely dice the onion and sauté in oil until translucent. Add the chopped vegetables and pour in the broth. Simmer over low heat with the lid on for 10 minutes, then uncovered for 5 minutes. Stir in the cream cheese and season the vegetables with salt and pepper. Sprinkle the finely chopped parsley over the vegetables before serving. I served it with meatballs without bread or egg. You can find the recipe in my profile.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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