Summary

Ingredients

• 3 kohlrabi
• 5 carrot (s)
• 1 tablespoon butter
• 100 ml vegetable stock
• 1 lemon (s)
• 200 g crème fraîche
• 1 teaspoon curry powder
• 0.5 ½ bunch parsley
• salt
• pepper

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Instructions

1. Slice kohlrabi and carrots, sauté in butter and - when they are firm to the bite - deglaze with vegetable stock and a little lemon juice. Stir in the crème fraiche, curry and parsley. Season to taste with salt and pepper.
2. Best served with basmati rice.