Spring Vegetables with Herb Sauce

Summary

Prep Time	30 mins
Cook Time	20 mins
Total Time	50 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Remove the stalk from the broccoli or cauliflower and cut the cabbage into florets. Wash and then put in boiling water. Cook until firm to the bite for approx. 5 minutes.
Peel the kohlrabi. Wash the carrots and peppers. Cut the kohlrabi into sticks, cut the carrots into thin slices, and cut the paprika into pieces approx. 2 cm in size. Bring 9 tablespoons of water with the granulated broth, 1 pinch of salt and margarine or butter to the boil in a large saucepan. Mix in the vegetables and cook covered over low heat for about 10 - 12 minutes until firm to the bite. Strain and collect the liquid.
Divide the cream cheese and gently heat it in a small saucepan over medium heat. Add the vegetable stock, yoghurt and lemon juice. Beat with the whisk to a smooth sauce (do not boil!). Chop the herbs and stir into the sauce.
Let all the vegetables in the sauce get hot again. Serve immediately.
Depending on the taste and season, the sauce can also be served with other vegetables.

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