Carrot and Kohlrabi Vegetables with Creamy Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 large carrots
- 1 kohlrabi
- 2 tablespoon flour
- 2 tablespoon butter
- 200 ml vegetable stock
- salt
- sugar
- oil
Print Recipe
Pin Recipe Instructions
- Peel the carrots and kohlrabi and cut into pieces of about the same size. Heat some oil in a saucepan and sweat the vegetable pieces with a little salt and sugar. Add the butter and melt it. Dust the vegetables with the flour, stir until no more flour can be seen and deglaze with the vegetable stock. It should now make a creamy sauce, if necessary add vegetable stock. Simmer for about 10-15 minutes, until the vegetables are still firm to the bite.
- We eat the vegetables straight as a main course or as a side dish for patties. Also goes well with fried fish.
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