John Myers
Kohlrabi, Carrot Blossom and Ginger Vegetables
The perfect kohlrabi, carrot blossom and ginger vegetables recipe with a picture and simple step-by-step instructions.
- 250 g Carrots
- 1 Kohlrabi (approx. 450 – 550 g)
- 1 piece Ginger (approx. 20 g)
- 1 Salt
- 1 tbsp Butter
- 1 tbsp Flour
- 0,5 tsp Salt
- 1 pinch Pepper
- 1 pinch Sugar
- 5 tbsp Milk or cream
- 1 tbsp Sweet soy sauce
- 1 tbsp Parsley (here: TK)
- Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossoms (approx. 3 – 4 mm thick) with the knife. Peel and finely dice the ginger. Peel the kohlrabi and cut into small slices or sticks. Cook the vegetables (carrot blossoms, diced ginger and kohlrabi slices) in salted water (1 teaspoon) for 8-10 minutes. Drain through a kitchen sieve and collect the cooking water. Heat butter (1 tbsp) in a saucepan, add flour (1 tbsp) (burn in!) And deglaze with the collected vegetable stock. Season with salt (½ teaspoon), pepper (1 pinch), sugar (1 pinch) and sweet soy sauce (1 tbsp). Stir in the milk or cooking cream and add the vegetables. Finally fold in the parsley and keep warm until served.
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