Kohlrabi-Zucchini vegetables

Ingredients for 6 servings:

• 2 kohlrabi, and some greens
• 1 zucchini, if possible yellow
• 2 large red onions
• 2 tbsp butter
• 2 tbsp sugar
• 100 ml water or milk
• 1 cup whipped cream
• 1 tbsp flour
• some salt
• some nutmeg
• some garlic

Instructions

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

If everything in the garden ripens at the same time – you can also freeze

Finely chop the kohlrabi (including the skin if young). Chop the kohlrabi greens and set aside. Dice the onions. Heat a pan with 2 tablespoons of butter, lightly brown the onions, then add the kohlrabi sticks, sprinkle with 2 tablespoons of sugar and stir to combine. Gently fry everything. Add water and simmer in a covered pan for about 5 minutes. Meanwhile, finely slice the zucchini. Peel it first if desired, but be sure to remove the seeds and soft inner flesh. Add the zucchini flesh and kohlrabi greens, stir everything together, and let it stand for another 2 minutes. Increase the heat, combine the flour with the heavy cream, stir everything together, and turn off the heat. Season with nutmeg and salt. If you like, you can add the garlic, but it tastes good without it too.