Vegetable Ragout with Kohlrabi, Carrots and Peas
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg kohlrabi
- 500 g carrot (s)
- 30 g butter or mararine
- 250 ml vegetable stock
- 200 g whipped cream
- 300 g peas (frozen)
- 2 tablespoon lemon juice
- 2 tablespoon white wine
- sugar
- Salt and pepper, black
- 3 tablespoon sauce thickener, light
- 2 egg yolks
- 1 bunch parsley, smooth
Print Recipe
Pin Recipe Instructions
- Clean, peel, wash, halve and slice the kohlrabi. Clean and wash the carrots and cut diagonally into approx. 1 cm thick slices.
- Sweat the kohlrabi in the fat, add the stock and carrots. Pour in the cream, stir and cook, covered, over a mild heat for 20-25 minutes. Add the peas and let them get hot.
- Season with lemon juice, wine, sugar, salt and pepper. Sprinkle in the sauce thickener and bring to the boil briefly. Whisk and stir in the egg yolks, do not let them boil anymore! Chop the parsley and sprinkle over the vegetables. Homemade mashed potatoes go well with it.
- Tip for meat fans: put the sliced wiener sausages in the vegetables with the peas to get hot or meatballs or boiled eggs or - there are no limits to your imagination! But it also tastes delicious on its own!
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