Kohlrabi – Carrots – Vegetables

Ingredients for 4 servings:

• 2 large kohlrabi or 3 small
• 3 m.-large carrot(s)
• ½ liter vegetable broth
• 150 ml milk (1.5%)
• 1 tsp flour
• 1 processed cheese wedge (max 30% fat)
• Parsley for sprinkling
• nutmeg
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the kohlrabi and scrape the carrots with a vegetable peeler. Using a knife, first slice the kohlrabi into approximately 1 cm thick slices, then into thick sticks. Cut the carrots into sticks as well. Bring the vegetable stock to a boil in a saucepan. Add the prepared vegetables to the pan. Bring to a boil briefly, then simmer gently for 5-6 minutes. The vegetables will then still have some bite! Meanwhile, in a non-stick pan, mix 150 ml of cold milk with the flour. Bring to a boil and melt the cream cheese in it. Season with salt, pepper, and nutmeg. Drain the cooked vegetables in a sieve, reserving the cooking water for another use (e.g., in a soup). Add the drained vegetables to the pan and stir in loosely. Serve sprinkled with freshly chopped parsley. This vegetable side dish is quick to cook with fresh vegetables and, despite the light sauce, has a very low fat content because no additional butter is used. It goes very well with potatoes or rice, briefly fried meat, meatballs or fish.