Kohlrabi – Carrots – Vegetables

Summary

Ingredients

• 2 large kohlrabi or 3 small ones
• 3 medium carrot (s)
• 0.5 liter ½ vegetable stock
• 150 ml milk (1.5%)
• 1 teaspoon flour
• 1 processed cheese corner (max 30% fat)
• Parsley for sprinkling
• nutmeg
• salt and pepper

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Instructions

1. Peel the kohlrabi and scrape the carrots with the peeler. Cut the kohlrabi with a knife first into approx. 1 cm thick slices, then into thick sticks. Also cut the carrots into sticks.
2. Bring the vegetable stock to the boil in a saucepan. Put the prepared vegetables together in the pot. Bring to the boil briefly and then simmer slowly for 5 - 6 minutes. The vegetables then still have bite!
3. In the meantime, stir 150 ml of cold milk into the flour in a coated pan. Bring to the boil and melt the processed cheese in it. Season to taste with salt, pepper and nutmeg. Drain the cooked vegetables in a sieve, catch the vegetable water and use it for other purposes (e.g. for a soup). Put the drained vegetables in the pan and stir in loosely. Serve sprinkled with the freshly chopped parsley.
4. This vegetable side dish is quickly cooked from fresh vegetables and, despite the light sauce, has a very low fat content as no additional butter is used. Potatoes or rice, briefly fried meat, meatballs or fish go very well with this.