Vegetable and cream cheese pan with boiled potatoes

Ingredients for 4 servings:

• 1 ½ kg potatoes, waxy
• 2 kohlrabi
• 2 bell peppers, red
• 4 carrots
• 400 g cream cheese
• 200 ml vegetable stock
• salt and pepper
• 1 bunch chives, fresh or frozen

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Wash the potatoes and boil them in their jacket potatoes with plenty of water until they reach the desired firmness. While the potatoes are cooking, peel the kohlrabi and carrots and cut them into bite-sized pieces. Wash and deseed the bell peppers, and also cut them into bite-sized pieces. Then simmer the vegetables in the vegetable stock until they reach the desired firmness. Then stir in the cream cheese. Add a little more water if necessary. Season the cream cheese sauce with salt and pepper and finally stir in a generous amount of chives. Serve with the peeled potatoes. This vegetable and cream cheese pan with boiled potatoes also tastes great with breaded schnitzel.