Kohlrabi and vegetable pan in a light Gorgonzola sauce

Ingredients for 4 servings:

• 1 large kohlrabi
• ½ large vegetable onion(s)
• 4 m.-sized carrot(s)
• 4 m.-sized potatoes
• 3 stalk(s) Celery , preferably the heart
• 250 ml vegetable stock
• 2 tsp, heaped crème fraîche or cremefine or crème double
• ¼ pack of Gorgonzola, approx. 40 – 50 g
• 1 garlic clove(s)
• 1 tsp, heaped rosemary
• e.g. parsley
• some pepper
• 1 pinch(s) of sugar
• possibly vegetable stock powder for seasoning
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian

Peel the kohlrabi, carrots, potatoes, and onion and cut into approximately 1 x 1 cm cubes. Finely chop the inner stalks of the celery, including the green parts, and the garlic. Heat 1 tablespoon of vegetable oil in a large non-stick pan. Sauté the onions and garlic. Very quickly add the remaining chopped vegetables to the pan and sauté. Briefly place the lid on the pan and reduce the heat to medium. Meanwhile, heat water in a kettle and make a strong vegetable stock. Dissolve 1 teaspoon of crème fraîche, crème double, or creme fine in the stock and deglaze the vegetables. Bring to a boil once. Simmer over medium heat with the lid closed for approximately 10-15 minutes. Then add the Gorgonzola, remaining crème fraîche, sugar, pepper, and rosemary and stir well until the Gorgonzola has melted. Season to taste with vegetable stock, salt, or chopped parsley. If the sauce is still too thick or too thin at this point, simply simmer uncovered over high heat until the liquid reduces.