Kohlrabi and pepper vegetables

Ingredients for 3 servings:

• 2 kohlrabi
• 1 bell pepper(s), red
• 250 ml vegetable stock
• 1 tbsp butter
• 1 tbsp flour
• salt and pepper
• Paprika powder
• Nutmeg, freshly grated
• 1 sugar cube
• 1 tsp fruit vinegar
• some cream, of your choice
• 1 tbsp parsley, dried

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian

Peel the kohlrabi, quarter it, and cut into thin slices. Halve the bell peppers, remove the insides, peel if necessary, and cut into thin strips. First, cook the kohlrabi slices in the vegetable stock with sugar and vinegar until al dente. Drain the vegetables in a sieve, reserving the stock. Now melt the butter in a saucepan and add the flour, whisking immediately until smooth. Gradually deglaze with the vegetable stock while stirring until the sauce reaches a creamy consistency. Season with salt, pepper, nutmeg, and paprika. Add the cooked kohlrabi slices and the raw bell pepper strips and simmer gently over low heat for about 4 minutes. If desired, you can finish off the vegetables with a little cream and parsley. It makes a delicious side dish for potatoes and all kinds of roasts.