Kohlrabi and potato vegetables

Ingredients for 6 servings:

• 250 g kohlrabi, diced
• 250 g waxy potatoes, diced
• 100 g carrot(s), diced
• 1 tsp, leveled nutmeg
• n. B. Salt
• 150 g shallot(s), finely diced
• 1 bunch parsley, finely chopped
• 50 g butter, mildly soured
• 50 g wheat flour
• 300 ml vegetable stock from step 1
• 200 ml whole milk
• 100 g Parmesan, finely grated
• 50 g Cheddar cheese, grated
• 1 tsp, leveled turmeric powder
• 1 tsp, levelled white pepper, finely ground

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Clean the vegetables and potatoes, cut into small cubes, and simmer in boiling salted water with the nutmeg until al dente. Strain the stock into a container, cover, and set both aside. Clean the shallots, finely dice them, and sauté them with the flour in the butter, stirring frequently, until the roux begins to change color. Then deglaze with the milk and stock and stir until smooth. Before covering the pot, stir in the pepper and turmeric, and continue to simmer the sauce for about 15 minutes. Then add the Parmesan and Cheddar cheese, stir in with a whisk, and let it melt. Once the sauce is nice and creamy and smooth, season again with salt if necessary. Wash the parsley, pat dry, remove the stalks, finely chop, and fold into the cooked root vegetables. This goes well with any type of pan-fried meat.