Caramelize a piece of butter with a little sugar, fry the carrots in it, deglaze with a little water. Let the whole thing stew. When the carrots are no longer too firm, add the chopped kohlrabi. Season everything with salt and pepper.
Let it stew again - occasionally deglaze with water and reduce until the vegetables have the desired bite. Add a little more butter. Garnish with parsley.
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