Kohlrabi and potato vegetables

Ingredients for 4 servings:

• 800 g kohlrabi, fresh
• 200 g potatoes, preferably new
• 200 ml milk, lactose-free, 0.3%
• 40 g flour
• 25 g vegetable cream with butter flavor
• 1 tsp vegetable broth
• 1 tbsp brown sugar
• 15 g parsley, chopped
• 8 g iodized salt with fluoride and folic acid
• some caraway powder
• some nutmeg
• some pepper, mixed, freshly ground
• 10 g chervil, optional

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 52 minutes

Dice the vegetables, about 5 x 5 mm, to reduce cooking time. Then cook in water with salt and caraway seeds for about 5-10 minutes. Drain and reserve 150 ml of the cooking water. Place the vegetables in a bowl and heat 25 g of vegetable cream in a saucepan. Stir in the flour with a whisk and gradually add the liquid so there are no lumps. Add the vegetable stock and sugar. Once the sauce has the right consistency, season with nutmeg (not too much), caraway powder, and freshly ground pepper. Then add the vegetables and heat for about another 2 minutes, stirring. Finally, garnish with parsley. If desired, also add 10 g of fresh chervil.