Summary

Ingredients

• 3 large carrot (s)
• 1 medium kohlrabi
• 2 bell peppers, yellow
• 1 head broccoli, alternatively small cauliflower
• 1 teaspoon vegetable stock, grained
• salt
• 2 tablespoon margarine or butter
• 150 g double cream cheese
• 5 tablespoon yogurt
• 2 teaspoons lemon juice
• 1 bunch herbs, fresh (e.g. basil, parsley, oregano, etc.)
• 9 tablespoon water

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Instructions

1. 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.
2. 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.
3. 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.
4. Let all the vegetables in the sauce get hot again. Serve immediately.
5. Depending on the taste and season, the sauce can also be served with other vegetables.