Kohlrabi sugar-pepper ragout with saffron rice

Name: Kohlrabi sugar-pepper ragout with saffron rice
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 2 TEASPOONS Butter or margarine; 2 TEASPOONS Flour; 1 (approx. 300 g) small kohlrabi; 100 g Sweet peas; 35 g Long grain rice; 1/3 box Saffron threads; 7-10 Tbsp Salt; 250 ml Vegetable broth (instant); 50 g frozen peas; 5 TABLESPOONS Milk; 7-10 Tbsp Pepper; 1 TEASPOON Lemon juice; 7-10 Tbsp Chervil

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

2 TEASPOONS Butter or margarine
2 TEASPOONS Flour
1 (approx. 300 g) small kohlrabi
100 g Sweet peas
35 g Long grain rice
1/3 box Saffron threads
7-10 Tbsp Salt
250 ml Vegetable broth (instant)
50 g frozen peas
5 TABLESPOONS Milk
7-10 Tbsp Pepper
1 TEASPOON Lemon juice
7-10 Tbsp Chervil

Directions

1
Heat the fat, add the flour and sweat briefly. Remove the pot from the heat. Clean, peel, halve and slice the kohlrabi. Wash and clean the mangetouts. Prepare rice in boiling saffron-salted water according to package instructions.
2
Boil up the vegetable stock. Add kohlrabi and cook for about 8 minutes. After 5 minutes add mangetout and peas. Pour the vegetables into a sieve and collect the stock. Measure out 100 ml. Pour milk and vegetable stock into the roux while stirring.
3
Bring to the boil and simmer for about 3 minutes. Season to taste with salt, pepper and lemon juice. Add the vegetables to the sauce and warm them up briefly. Arrange the ragout on a plate. Garnish with chervil. Add rice.