Kohlrabi Paprika Vegetables
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 kohlrabi
- 1 red pepper (s)
- 250 ml vegetable stock
- 1 tablespoon butter
- 1 tablespoon flour
- salt and pepper
- Paprika powder
- Nutmeg, grated
- 1 sugar lump
- 1 teaspoon fruit vinegar
- some cream, your choice
- 1 tablespoon parsley, dried
Print Recipe
Pin Recipe Instructions
- Peel, quarter and thinly slice the kohlrabi. Halve the peppers, remove the inside, if necessary peel and cut into fine strips.
- First cook the kohlrabi slices in the vegetable stock with sugar and vinegar until al dente. Drain the vegetables over a sieve and collect the broth again.
- Now melt the butter in the pan and add the flour and immediately stir well with a whisk. Gradually deglaze with the vegetable stock, stirring, until the sauce has a creamy consistency. Season with salt, pepper, nutmeg and paprika powder. Add the cooked kohrabi slices and the raw paprika strips and let everything simmer gently on a low flame for about 4 minutes. If you want, you can finish the vegetables with a little cream and parsley as desired.
- It`s a nice accompaniment to potatoes and all kinds of fried foods.
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