Vegetable goulash

Name: Vegetable goulash
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Carrots; 2 small kohlrabi (about 250 g each); 300 g Mushrooms; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 30 g Butter or margarine; 20 g Flour; 150 ml White wine; 1/2 TEASPOON Yeast broth; 1 Cup (; 7-10 Tbsp 200 g) Whipped cream; 7-10 Tbsp white pepper; 300 g short macaroni; 1 collar Basil; 7-10 Tbsp Parsley

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Carrots
2 small kohlrabi (about 250 g each)
300 g Mushrooms
2 TABLESPOONS Oil
7-10 Tbsp Salt
30 g Butter or margarine
20 g Flour
150 ml White wine
1/2 TEASPOON Yeast broth
1 Cup (
7-10 Tbsp 200 g) Whipped cream
7-10 Tbsp white pepper
300 g short macaroni
1 collar Basil
7-10 Tbsp Parsley

Directions

1
Peel the carrots and cut them into 2 cm long diagonal slices. Peel kohlrabi and dice in medium size. Clean the mushrooms, cut in half
2
Heat the oil in a frying pan. Fry the mushrooms for 8-10 minutes while turning. Blanch the carrots and kohlrabi in boiling salted water for about 4 minutes and let them drip off, collecting 1/4 liter of vegetable water. Heat the fat in a pot and sauté the flour in it until golden brown. Deglaze with white wine and vegetable water, stir in yeast stock and cream. Season with salt and pepper. Simmer for about 8 minutes in an open pot.
3
After 5 minutes add kohlrabi and carrots to the sauce and continue to simmer. Meanwhile cook macaroni in boiling salted water for about 10 minutes until al dente, drain. Add mushrooms to the vegetables. Wash basil, dab dry and chop finely, except for a little to garnish. Add to the sauce. Serve the ragout with the macaroni. Garnish with the rest of the basil and parsley