Summary

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

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Instructions

1. Cut the carrots into slices and the kohlrabi into sticks. Halve the snow peas and chop the parsley.
2. 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.
3. 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.
4. Arrange the vegetables on a platter and pour the sauce over them. Serve sprinkled with parsley.
5. Tip: You can also eat poultry fillet with young potatoes.