Summary

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)

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Instructions

1. 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.
2. 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.
3. Peel the potatoes and cut them into small cubes and prepare them in an extra saucepan like boiled potatoes.
4. Fry the sausages heartily in a pan. Take out and cut into small pieces.
5. 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.
6. Then add the vegetable sticks, the finished potato cubes and sausages and simmer briefly.
7. Finally sprinkle everything with a little young kohlrabi green.