Peel the kohlrabi, cut into 1cm thick slices, then cut into 1 to 2cm small cubes. Peel the carrots and cut into slices at an angle. Thoroughly clean the chanterelles, cut in half if necessary. Thaw the basil.
1 Heat the clarified butter in a pan, fry the kohlrabi cubes and carrot slices in it. Pour in the cream, stir in the stock and simmer for 8-10 minutes until the vegetables are soft. Heat the remaining clarified butter in another pan and briefly fry the chanterelles in it.
Cook the pasta in plenty of salted water according to the instructions on the package. Then drain. Add the chanterelles and basil to the vegetables and mix well. Season with salt and pepper. Arrange the vegetable goulash with noodles on plates and serve.
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