Fresh vegetable ragout

Name: Fresh vegetable ragout
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 medium onion; 200 g Mushrooms; 3 (approx. 300 g) Carrots; 2 (approx. 500 g) small kohlrabi; 150 g Sweet peas; 7-10 Tbsp (substitute frozen peas); 600 g baby potatoes; 2 TABLESPOONS butter/margarine; 1/4 l dry white wine; 2 TEASPOONS Vegetable broth; 2 slightly heaped tbsp. flour; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 potty or bunch chervil or parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 medium onion
200 g Mushrooms
3 (approx. 300 g) Carrots
2 (approx. 500 g) small kohlrabi
150 g Sweet peas
7-10 Tbsp (substitute frozen peas)
600 g baby potatoes
2 TABLESPOONS butter/margarine
1/4 l dry white wine
2 TEASPOONS Vegetable broth
2 slightly heaped tbsp. flour
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 potty or bunch chervil or parsley

Directions

1
Peel or clean and wash the onion, mushrooms, vegetables and potatoes. Chop the onion finely. Cut mushrooms into slices. Cut carrots lengthwise in half and into slices, kohlrabi into pieces. Halve potatoes according to size
2
Heat the fat in a large pot. Sear the mushrooms in it. Fry onion, carrots, potatoes and kohlrabi briefly. Stir in a good 1/2 l water, wine and stock. Bring everything to the boil, cover and cook for about 15 minutes
3
Stir flour and cream until smooth. Stir into the sauce and simmer for about 5 minutes. Cook the sugar snap peas for the last 3-4 minutes. Season to taste with salt and pepper. Wash the chervil, remove the leaves and stir in
4
Drink: cool white wine