Tender Root Vegetables …

Peel the carrots and kohlrabi and cut into coarse sticks of roughly the same size. Place a steamer insert in a saucepan, pour in a cup of water and place the vegetables in the insert. Remove the thick leaf veins from the tender leaves of the kohlrabi and chop them very finely.

Bring the water to a boil and cook the vegetables with the lid on in the steam for about 13 to 15 minutes.

Please do a cooking test, because root vegetables cook quite differently depending on the variety; In any case, the vegetables should still have a bit of "bite". Transfer to a serving bowl, cover with fine flakes of butter, sprinkle with the kohlrabi leaves and season with a pinch of salt.

When the butter has melted, mix well and serve. We enjoyed this fine tender vegetable today with Königsberg dumplings and potatoes.