Creamed vegetables


Course: Vegetables and salad
Servings for  4  persons
Calories per Serving: 142kcal


  • 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


  • 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. 

Nutritional values per Serving

Calories: 142kcalProtein: 3.2gPhenylalanine: 98mgTyrosine: 68mgLeucine: 181mgMethionine: 46mg
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