Summary

Ingredients

• g 1,000 kohlrabi
• 500 g carrot (s)
• 30 g butter
• 250 ml meat broth
• 200 g whipped cream
• 4 piece (s) sausage (Viennese sausages)
• 300 g peas (frozen oods)
• 2 tablespoon lemon juice
• 2 tablespoon wine, white
• sugar
• salt
• pepper from the grinder
• 4 tablespoon sauce thickener, light
• 2 egg (s) including the yolk
• parsley smooth

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Instructions

1. Clean, peel, wash, halve and slice the kohlrabi. Clean and wash the carrots and cut diagonally into 1 cm thick slices.
2. Sauté the kohlrabi slices in butter, sauté the carrots briefly and add the broth and cream. Cover and cook over medium heat for 20 to 25 minutes.
3. Slice the sausages diagonally and add to the vegetables with the peas. Let it get hot.
4. Season the ragout with lemon juice, sugar, salt and pepper. Sprinkle in the sauce thickener and let it boil briefly. Whisk the egg yolks and stir in (do not let them boil anymore !!!).
5. Chop the parsley and sprinkle over the vegetable ragout.
6. Serve with mashed potatoes.