M-K-K Vegetables in Parsley Sauce

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	35 mins
Total Time	55 mins
Course	Side Dish
Cuisine	European
Servings (Default: 3)

Ingredients

Instructions

Peel the vegetables and cut into strips.
Braise the carrots and kohlrabi in 20 g margarine. Deglaze with 1/4 L water and vegetable stock and add the potatoes. Let simmer for about 20 minutes.
Drain the vegetables and collect the water as it is used for the parsley sauce.
For the sauce:
Fill up the vegetable water with the milk up to 400 ml.
Make a roux out of the margarine and flour and deglaze with the water-milk mixture. Let simmer well. In the meantime, chop the parsley and add to the sauce, season with salt and pepper. Finally add the vegetables.
If you like, you can also make a delicious casserole out of it. Sprinkle the cheese over the vegetables and put in the oven until the cheese is golden yellow.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.