Fine vegetable ragout

Name: Fine vegetable ragout
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g baby potatoes; 7-10 Tbsp Salt; 400 g young carrots; 400 g Kohlrabi; 250 g green asparagus; 30 g Butter or margarine; 1 Onion; 30 g Flour; 100 ml dry white wine; 250 g Whipped cream; 150 g frozen peas; some stem(s) Chervil; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp a few squirts of lemon juice

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g baby potatoes
7-10 Tbsp Salt
400 g young carrots
400 g Kohlrabi
250 g green asparagus
30 g Butter or margarine
1 Onion
30 g Flour
100 ml dry white wine
250 g Whipped cream
150 g frozen peas
some stem(s) Chervil
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp a few squirts of lemon juice

Directions

1
Peel and wash the potatoes and cook them in salted water for 15-20 minutes. In the meantime peel and wash the carrots and kohlrabi and cut them into small pieces. Wash the asparagus, cut off the woody ends briefly. Cut asparagus into bite-sized pieces. Boil 600 ml salted water. Cook carrots and kohlrabi for about 12 minutes, asparagus for about 7 minutes. Drain the vegetables, keep the stock.
2
Melt the fat. Peel and finely dice the onion and sauté in it. Add flour and sauté. Add white wine, vegetable stock and cream while stirring constantly, bring to the boil. Let carrots, kohlrabi, asparagus and peas simmer for about 5 minutes. Cut off chervil leaves and stir in. Season to taste with salt, pepper, nutmeg and a few drops of lemon juice