Name: CREAMED VEGETABLES
Ingredients: 200 g Cauliflower florets; 200 g Kohlrabi; 200 g Carrots; 2 tbsp Rapeseed oil; 80 g Onions; 15 g Low protein flour; 50 ml Cream; 200 ml Vegetable cooking water; Salt, pepper, nutmeg, 1 pinch of sugar

CREAMED VEGETABLES

Course: Vegetables and salad

Servings for 4 persons

Calories per Serving: 142kcal

Ingredients

Cauliflower florets 200 g
Kohlrabi 200 g
Carrots 200 g
Rapeseed oil 2 tbsp
Onions 80 g
Low protein flour 15 g
Cream 50 ml
Vegetable cooking water 200 ml
Salt, pepper, nutmeg, 1 pinch of sugar

Preparation

Wash vegetables. Divide the cauliflower into florets. Peel the onions, carrots and kohlrabi. Cut the carrots and kohlrabi into bite-sized strips. Cook the carrots, kohlrabi, cauliflower in 200 ml water for 5 minutes until soft. Drain the vegetables, collecting the vegetable cooking water. Finely dice the onion.
Heat the oil in a saucepan, add the onions and fry. Add the flour and sweat. Add the roux, vegetable cooking water and cream, stirring constantly.
Add the spices and cook the sauce over a low heat for about 10 minutes, stirring repeatedly. Add the vegetables and cook briefly. Serve with low-protein noodles or potatoes.