Kohlrabi and Carrot with a creamy curry sauce

A tasty dish of vegetables that melt in the mouth …

Ingredients for 4 persons

  • 1 kohlrabi (about 400 g in gross weight)
  • 400 g of carrots (gross weight)
  • 1 tablespoon of olive oil
  • 8 tablespoons of liquid cooking cream
  • Curry powder to use to your taste
  • Salt


Step 1:

Peel the kohlrabi, then slice it into thin sticks.

Peel the carrots, then slice them into sticks (the same size as the kohlrabi)

Step 2:

In a frying pan, heat the oil and fry the kohlrabi and carrot sticks for 2 minutes.

Season with a little curry and salt. The seasoning can be adjusted at the end of cooking.

Mix, then put a lid on the pan.

Step 3:

Cook covered over medium heat (5/10) for 20 minutes. During cooking, the water contained in the vegetables will moisten your dish; if necessary, add a little water to the pan so that the vegetables cook without too much grilling.

Step 4:

After 20 minutes of cooking, remove the lid and continue cooking; the excess water will evaporate and the vegetables will begin to brown.

When the vegetables are golden to your taste, add the cream.

Adjust the seasoning with salt and curry.


To finish, cook over low heat for 5 minutes to warm the sauce.

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