Summary

Ingredients

• 100 g radish (s)
• 100 g carrot (s) with reens
• 100 g zucchini
• 100 g kohlrabi with youn leaves
• 4 cm leek
• 200 ml salt water or vegetable stock
• 50 ml cream
• salt and pepper

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Instructions

1. Wash and trim 100 g radishes, 100 g carrots with greens, 100 g zucchini, 100 g kohlrabi with young leaves, and 4 cm of leek. Peel the carrots and kohlrabi. Dice all the vegetables into bite-sized pieces.
2. Finely chop 4 tbsp of the carrot greens and young kohlrabi leaves.
3. In a saucepan, bring 200 ml salted water (or vegetable stock) to the boil. Add the diced vegetables and the chopped greens, cover partially, and simmer over medium-low heat for 6–8 min, until just tender.
4. Stir in 50 ml cream and simmer for another 1–2 min, until the sauce coats the vegetables. Season to taste with salt and pepper and serve.