Kohlrabi and Carrots Pot with Sausage
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large kohlrabi
- 2 large carrots, (carrots)
- 4 sausages, (spicy)
- 0.5 liter ½ vegetable stock
- 1 sugar lump
- 1 dash vinegar
- salt
- nutmeg
- 10 g butter
- 1 tablespoon flour
- 600 g potato (s)
Print Recipe
Pin Recipe Instructions
- Peel the kohlrabi and carrots and use the vegetable slicer to cut into pens of the same size. Put some young leaves of the kohlrabi aside.
- In a large saucepan, bring the vegetable stock with 1 lump of sugar, a little salt and a dash of vinegar to a boil. Cook the vegetable sticks in it for about 9 minutes until al dente. Drain the vegetables and in a sieve and collect the vegetable stock.
- Peel the potatoes and cut them into small cubes and prepare them in an extra saucepan like boiled potatoes.
- Fry the sausages heartily in a pan. Take out and cut into small pieces.
- Now melt 10 g butter in a large saucepan, add 1 tablespoon flour and stir until smooth with a whisk. Gradually deglaze with the vegetable stock until the sauce has a creamy consistency. Season with salt and nutmeg.
- Then add the vegetable sticks, the finished potato cubes and sausages and simmer briefly.
- Finally sprinkle everything with a little young kohlrabi green.
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