Spring stew with herb pancakes

Name: Spring stew with herb pancakes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Carrots; 200 g Sweet peas; 2 small kohlrabi; 500 g Potatoes; 1 Onion; 40 g Flour; 1 TEASPOON liquid butter; 6 TABLESPOONS Milk; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Stem(s) Parsley; 4 stalks of chives; 1 Stalk Thyme; 1 Branch rosemary; 2 TABLESPOONS + 1 tsp olive oil; 1 l Vegetable broth; 7-10 Tbsp freshly grated nutmeg

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Carrots
200 g Sweet peas
2 small kohlrabi
500 g Potatoes
1 Onion
40 g Flour
1 TEASPOON liquid butter
6 TABLESPOONS Milk
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Stem(s) Parsley
4 stalks of chives
1 Stalk Thyme
1 Branch rosemary
2 TABLESPOONS + 1 tsp olive oil
1 l Vegetable broth
7-10 Tbsp freshly grated nutmeg

Directions

1
Peel, wash and slice the carrots. Wash and clean the mangetouts. Peel and wash kohlrabi and potatoes. Cut kohlrabi into small slices and potatoes into small cubes. Peel and chop onion
2
Mix flour, butter and milk until smooth. Stir in egg, season with salt and pepper. Let the dough swell for about 20 minutes. Meanwhile wash the herbs, shake dry and chop
3
Heat 2 tablespoons of olive oil in a saucepan. Briefly sauté the onion in it until transparent. Add the rest of the vegetables, except the pods, and fry for another 5 minutes. Deglaze with stock and 500 ml water. Add the pods. Bring to the boil and simmer for about 10 minutes. Season to taste with salt, pepper and nutmeg
4
Stir the herbs, except for 2 tablespoons, into the dough. Grease a large, coated pan with 1 tsp. olive oil. Pour the dough into the pan and fry a pancake. Roll up the pancakes and cut into thin strips. Arrange the soup, sprinkle with herbs and add the pancakes. Serve immediately