Kohlrabi vegetables with mushrooms

Ingredients for 4 servings:

• 2 m.-large kohlrabi
• 5 mushrooms, depending on size
• 1 onion(s)
• 1 small leek
• 1 m.-sized carrot(s)
• ½ liter vegetable broth
• 200 g crème fraîche
• some garlic granules
• some pepper
• possibly sauce thickener
• some oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Kohlrabi vegetables with a twist, easy to prepare and very tasty.

Clean and quarter the mushrooms. Clean the leek and cut into rings. Heat the oil in a high pan, fry the mushrooms and leek until tender, remove from the pan and set aside. Peel the kohlrabi and peel and dice the carrot. Finely chop the onion and fry it in a little oil in the pan. Add the diced kohlrabi and carrot. Add the vegetable stock and simmer for about 20 minutes. Add the mushrooms and leek. Season with pepper and garlic granules. Stir in the crème fraîche and thicken with a sauce thickener if desired. Check at the end to make sure the kohlrabi cubes are cooked soft enough, otherwise it might taste slightly woody. Serve with boiled potatoes and mettenden, for example.