Summary

Ingredients

• 500 g carrot (s)
• 2 kohlrabi
• 1 large onion (s)
• 1 sprig parsley
• 3 leaves lovage
• 1 liter vegetable broth
• 3 tablespoon butter
• 2 tablespoon flour
• 200 g cream
• salt and pepper
• sugar
• nutmeg

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Instructions

1. Peel the carrots and kohlrabi and cut into 1 x 1 cm cubes. Bring 1 liter of vegetable stock to the boil and first let the diced carrots stand in it for 10 minutes, then add the kohlrabi and let it stand for another 10 minutes.
2. Meanwhile, peel and finely dice the onion and finely chop the herbs.
3. After a total of 20 minutes of cooking time, drain the vegetables and collect the broth.
4. Melt the butter in a pan and sauté the onion cubes until translucent. Dust with flour and prepare a roux while stirring, then turn the stove down to the lowest possible flame. Slowly add the collected vegetable stock while stirring. Pour in a total of approx. 300 ml of the vegetable stock, simmer more or less as required and simmer a little. Then add the cream and the chopped herbs while stirring. Season with salt, pepper, sugar and nutmeg and then add the diced vegetables again. Let everything steep for another 10 minutes - done!
5. The vegetable pan can be served with spaetzle, gnocchi or potatoes.
6. Meatballs or meatballs for non-vegetarians also go well with this.