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
- 600 g carrot (s)
- 600 g potato (s)
- 2 kohlrabi
- 50 g mararine or butter
- 30 grams flour
- some Milk
- 1 bunch parsley
- salt and pepper
- 2 tablespoon vegetable broth
Print Recipe
Pin Recipe 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.
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