Pak Choi with carrots and kohlrabi in creamy sauce

Ingredients for 4 servings:

• 900 g pak choi
• 500 g carrot(s)
• 500 g kohlrabi
• 140 g processed cheese (Gouda)
• 160 g cream
• some Himalayan salt or sea salt
• some pepper, white
• 1 tsp guar gum, alternatively roux
• some sweet paprika powder, smoked
• vegetable stock powder, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Low carb, vegetarian, goes well with fish and any meat

Peel the carrots and kohlrabi and cut into small pieces or slices. Wash the bok choy and cut into pieces. Cook the carrots and kohlrabi in a little salted water or vegetable stock (approx. 350 ml) in a large pot until tender. Mix the guar gum and cream well; this works best in a shaker, blender, or, if necessary, a hand blender. Add the processed cheese to the vegetables. Season with salt, pepper, and paprika. Add the cream mixture and bring to a boil. Finally, add the bok choy and simmer for 1-2 minutes. Season again to taste. This vegetable goes well with fish, any kind of meat, sausages, or vegetarian meatballs, schnitzel, etc. Tips: If you like, you can also add an onion, but this will increase the carbohydrate content. Hard-boiled eggs also work well with the vegetables. For non-low-carb eaters: Potatoes or mashed potatoes also go well with this dish.