Spring creamed vegetables

Ingredients for 4 servings:

• 600 g carrot(s)
• 600 g kohlrabi
• 350 g sugar snap peas
• 1 bunch of parsley
• 500 ml vegetable broth (instant 2 tsp)
• 125 ml milk, low-fat
• 2 tbsp cream cheese (30% fat)
• 1 tbsp sauce thickener, light
• 1 tbsp lemon juice
• salt and pepper
• Nutmeg, grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

WW-suitable

Slice the carrots and cut the kohlrabi into sticks. Halve the snow peas and chop the parsley. Bring the vegetable stock to a boil and cook the carrots and kohlrabi for about 15 minutes, or until al dente. After 10 minutes, add the snow peas. Drain the vegetables, reserving the liquid. Bring the liquid to a boil with the milk and cream cheese, and thicken with a sauce thickener. Season the sauce with lemon juice, salt, pepper, and nutmeg. Arrange the vegetables on a platter and pour the sauce over them. Sprinkle with parsley to serve. Tip: This goes well with chicken fillet and new potatoes.