The secret is not to overcook but tender or just barely tender vegetables.
Leipzider Allerlei (German)
kohrabi>
1 cup (240 ml) each: fresh green peas, carrots, and asparagus
1 kohlrabi*
1/2 medium head organic cauliflower
1/2 Tbs. (7 ml) finely chopped parsley
1/4 cup (60 g) organic butter, margarine, or almond butter-dairy free
1 1/2 Tbs./17 ml sifted flour (rice flour-gluten free)
1/4 tsp. (1 ml) sugar
1st/ erste
1. Clean carrots.
2. Peel asparagus and cut in 2-inch (5 cm) long pieces.
3. Peel and slice kohlrabi.
4. Cut flowers from cauliflower and soak in salt water 15 minutes.
2nd/ zweite
1. Melt butter in a pot. Add peas, carrots, asparagus, kohlrabi, and parsley.
2. Cover and simmer on low for 5 minutes.
3. Sift flour over the vegetables and stir in.
4. Add 1/2 cup (120 ml) water and the sugar.
5. Salt and pepper to taste.
6. Simmer until done, about 30 minutes.
3rd/ dritte
1. In another pot, cook cauliflower in salt water until tender, about 7 minutes.
2. Add cauliflower to the other vegetables just before serving.
*Kohlrabi is a German turnip, part of the wild cabbage plants.
Nutritional value 3.5 oz. (100g)
carbohydrates.....6.2 g protein.........1.7 g
sugars...................2.6 g water..........91.0 g
dietary fiber.........3.6 g vitamin C....62 mg (103%)
fat..........................0.1 g
-modified from Miller's German Cookings
