Steamed Root Vegetables with Mustard Vinaigrette

Ingredients

• 3 Carrots
• 3 parsley roots
• 1 kohlrabi
• 2 red onions
• 2 tbsp butter
• 150 ml Vegetable broth
• Salt
• Pepper (freshly ground)
• 1 tsp brown sugar
• 1 tbsp Lemon Juice
• 2 tbsp Orange juice
• 4 tbsp vegetable broth
• 1 tsp mustard seeds

Instructions

1. 1.

   Peel the carrots, parsley roots, and kohlrabi. Slice the kohlrabi into thin, bite‑sized rounds; halve the carrots and parsley roots lengthwise. Peel the onions and cut them into wedges. In a pot, sauté the vegetables in hot butter until colorless, then add broth, season with salt and pepper, cover, and steam over low heat for 5–10 minutes. If needed, allow excess broth to evaporate.

2. 2.

   For the mustard sauce, caramelize the sugar in a saucepan, deglaze with lemon and orange juice, pour in broth, stir in mustard seeds, and simmer over medium heat for about 5 minutes. Season with a pinch of salt and let cool slightly.

3. 3.

   Arrange the vegetables on a platter and drizzle with the warm mustard vinaigrette before serving.