Sweet potato and kohlrabi pot in curry cheese sauce

Ingredients for 2 servings:

• 1 onion(s), red
• 1 small sweet potato(s)
• 1 small kohlrabi
• 3 m.-large carrot(s)
• 1 m.-large fennel bulb(s)
• 1 pepper, fresh
• 2 garlic cloves
• 180 g veggie mince
• 200 g blue cheese
• 250 ml Cremefine
• n. B. curry paste, yellow
• Salt and pepper, colorful
• 2 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian

Peel the onion, halve it, and slice it into rings. Wash the sweet potato, kohlrabi, and carrots, and dice it. Wash the fennel, trim the stems and root ends, halve it, and slice it into wedges. Wash the chili peppers and slice it into rings. Depending on your preference, you can remove the seeds. Peel the garlic and thinly slice it. Heat the oil in a pan and sauté the onion and chili peppers. Add the potatoes and carrots, cook for 10 minutes, and remove. Add the kohlrabi and fennel to the pan and cook for 10 minutes over medium heat. Fry the minced meat in a pan according to the instructions. Add the garlic and the removed vegetables along with the minced meat. Stir in the Cremefine. Stir in the cheese. Leave on the stove at medium heat until the cheese has melted and the vegetables are tender. Season to taste with curry paste, salt, and pepper.