Summary

Ingredients

• 1 kg potato (s), waxy
• 500 g carrot (s)
• 500 g kohlrabi
• 1 onion (s)
• 40 g butter
• 60 g flour
• 0.5 liter ½ vegetable stock
• 0.5 liter ½ milk
• salt and pepper
• nutmeg
• sugar
• 4 tablespoon herbs, chopped (can also be frozen), e.g., parsley, chives, chervil, dill

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Instructions

1. Wash and cook the potatoes, then peel them and cut them into slices. Peel the carrots and kohlrabi and cut into small cubes. Cook both al dente, drain and drain well. If you like, you can collect the vegetable water and use it for the broth.
2. Peel and dice the onion. Melt the butter in the saucepan and fry the onions until translucent. Dust the flour over it and let it turn light brown while stirring. Gradually pour in the broth and milk while stirring. Season the sauce with salt, pepper, nutmeg and sugar and simmer for 10 minutes.
3. Put the vegetables in the hot sauce and let them steep briefly. Stir in the chopped herbs and season again. Finally, insert the potato slices and let them warm up briefly in the sauce. Do not stir much, otherwise the potatoes will crumble.