Pointed cabbage and carrots in horseradish cream

Ingredients for 4 servings:

• 1 small pointed cabbage
• 300 g carrot(s)
• 1 tbsp margarine
• 2 tbsp horseradish (from the jar)
• 1 tbsp cornstarch
• some salt and pepper
• 1 tbsp chives
• 100 ml cream
• 100 ml water, cold

Instructions

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

Remove the outer leaves from the pointed cabbage, halve the rest and cut into bite-sized strips. Wash the pointed cabbage strips. Trim, wash and thinly slice the carrots. Cook both in a little salted water for about 10 minutes, until the vegetables are soft but still crunchy. Drain the vegetables, collect the cooking water and measure out 100 ml of it. Place the cornstarch and about 100 ml of cold water in a tightly sealable container, e.g. a clean jam jar. Close the lid and shake everything until the cornstarch has dissolved in the water. Heat the margarine in a saucepan, add the horseradish, the remaining cooking water and cream. Stir in the mixed cornstarch, bring to a boil briefly and then simmer gently for 3-4 minutes until a creamy sauce is formed. Mix the vegetables with the horseradish cream and sprinkle with the chives.