Kohlrabi and carrot vegetables with wild garlic

Ingredients for 2 servings:

• 1 kohlrabi, approx. 180 g
• 3 carrots, approx. 180 g
• 1 onion(s)
• 125 ml chicken broth
• 125 ml milk
• 1 tsp, heaped flour
• 2 tsp, leveled herb cream cheese
• 10 wild garlic leaves
• 3 tbsp oil
• salt and pepper
• nutmeg

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Finely chop the kohlrabi, carrots, and onion and fry in oil. Add a little salt, deglaze with the stock, and simmer gently uncovered for 12-15 minutes. Meanwhile, combine the flour with the cold milk and bring to a simmer. Stir in the cream cheese and season with salt, pepper, and nutmeg. Fold the reduced-cooked vegetables into the sauce. Let it simmer for a while. Wash the wild garlic thoroughly, shake dry, finely chop, and mix with the vegetables. Instead of wild garlic, you can use other herbs such as parsley, tarragon, chives, or fresh green leaves.