Peel the carrots and kohlrabi and cut into 1×1 cm cubes. Bring 1 liter of vegetable broth to a boil and first let the carrot cubes steep in it for 10 min, then add the kohlrabi and let it steep for another 10 min. Meanwhile, peel and finely dice the onion and finely chop the herbs. After a total of 20 min cooking time, drain the vegetables, reserving the broth. Melt the butter in a pan and sauté the onion cubes until translucent. Dust with flour and make a roux while stirring, then turn down the heat to low. Slowly add the collected vegetable stock while stirring.
Pour in a total of about 300 ml of the vegetable broth, more or less as needed, and let simmer a bit.
Then add the cream while stirring, as well as the chopped herbs.
Season to taste with salt, pepper, sugar and nutmeg and finally add the vegetable cubes again. Let everything simmer for another 10 minutes – done!
The vegetable pan can be served with spaetzle, gnocchi or potatoes.
It also goes well with meatballs or meatballs for non-vegetarians.