Carrot stew with cheese flat bread

Name: Carrot stew with cheese flat bread
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 50 g Gouda cheese; 2 Eggs (Gr. M); 1/8 l milk, 100 g flour; 7-10 Tbsp salt, nutmeg, white pepper; 1 kg Carrots; 2 (approx. 500 g) Kohlrabi; 1 collar Spring onions; 150 g Sweet peas; 7-10 Tbsp or frozen peas; 1 TABLESPOON + 4 tsp oil; 2 str. tablespoon vegetable broth

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

50 g Gouda cheese
2 Eggs (Gr. M)
1/8 l milk, 100 g flour
7-10 Tbsp salt, nutmeg, white pepper
1 kg Carrots
2 (approx. 500 g) Kohlrabi
1 collar Spring onions
150 g Sweet peas
7-10 Tbsp or frozen peas
1 TABLESPOON + 4 tsp oil
2 str. tablespoon vegetable broth

Directions

1
Grate cheese. Mix eggs, milk and flour until smooth. Season with salt and nutmeg. Stir the cheese, except for some, into the dough. Cover and let it swell for about 10 minutes
2
In the meantime clean or peel and wash the vegetables. Cut carrots into thick slices, kohlrabi into sticks and spring onions into rings. Halve sugar snap peas, possibly crosswise
3
Heat 1 tablespoon of oil in a large pot. Brown the carrots and kohlrabi in it. Pour on 1 1/2 l water. Bring to the boil and dissolve stock in it. Cover and cook over medium heat for 10-12 minutes. Add spring onions and pods or frozen peas and cook for about 5 minutes
4
Heat 4 teaspoons of oil in portions in a coated frying pan (approx. 18 cm Ø). Make 4 thin pancakes from the dough
5
bake. Roll up firmly and cut into thin slices. Season stew with salt and pepper. Heat the pancake in it. Sprinkle with rest of cheese