Spring Cream Vegetables
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g carrot (s)
- 600 g kohlrabi
- 350 g suar snap peas
- 1 bunch parsley
- 500 ml vegetable stock (instant 2 teaspoons)
- 125 ml milk, low-fat
- 2 tablespoon cream cheese (30% fat in dry matter)
- 1 tablespoon sauce thickener, lighter
- 1 tablespoon lemon juice
- salt and pepper
- Nutmeg, grated
Print Recipe
Pin Recipe Instructions
- Cut the carrots into slices and the kohlrabi into sticks. Halve the snow peas and chop the parsley.
- Bring the vegetable stock to the boil, cook the carrots and kohlrabi in it for about 15 minutes until al dente. After 10 minutes add the sugar snap peas.
- Drain the vegetables and collect the brew. Bring the stock to the boil with milk and cream cheese and thicken with a sauce thickener. Season the sauce with lemon juice, salt, pepper and nutmeg.
- Arrange the vegetables on a platter and pour the sauce over them. Serve sprinkled with parsley.
- Tip: You can also eat poultry fillet with young potatoes.
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