Summary

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

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Instructions

1. Peel, quarter and thinly slice the kohlrabi. Halve the peppers, remove the inside, if necessary peel and cut into fine strips.
2. 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.
3. 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.
4. It`s a nice accompaniment to potatoes and all kinds of fried foods.