Spring vegetables carrot, kohlrabi and peas united in a stew, thickened by some flour. This meal is easy to prepare, and also rich in colours.
800 g (28 oz) vegetables (carrots, kohlrabi, peas)
200 g (7 oz) potatoes
1 parsley root
50 g (1.75 oz) onions
3 tablespoons oil
1 teaspoon sugar
30 g (1 oz) rough flour
1 tablespoon salt
1 tablespoon chopped parsley
Wash and peel the vegetables. Cube the carrot, kohlrabi and the potatoes, clean the peas. Clean the onion and cut it in small cubes.
Melt the sugar on oil, add the chopped onion and fry it a bit so that it becomes glossy. Then add the prepared vegetables and potato and stew it for 20 minutes, adding water occasionally.
Then add peas and stew for about 10 minutes. Sprinkle the vegetables with flour and some salt. Pour 600 ml water and briefly boil it all.
Serve the stew warm, sprinkled with chopped parsley.