Vegetables with Herb Cream

Ingredients

• 600 g asparagus
• 300 g carrots
• 1 kohlrabi
• 500 g Potatoes
• 2 Spring Onions
• 200 g Sugar snap peas
• 20 g butter
• 2 tbsp chives
• 3 tbsp parsley
• 200 g crème fraîche
• 150 g yogurt
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash, peel, trim the ends of the asparagus and cut it into pieces, setting aside the tips.

2. 2.

   Peel the carrots and slice them. Peel the kohlrabi and potatoes and cut into small cubes or sticks. Trim the spring onions, wash, and finely chop the white and light green parts. Wash the sugar snap peas.

3. 3.

   In a wide pot heat the butter and sauté the carrots, kohlrabi, and potatoes for 1–2 minutes. Add 250 ml water, cover, and cook for about 10 minutes until just tender. Add the spring onions and sugar snap peas and cook for another 5 minutes.

4. 4.

   For the sauce whisk together the herb cream, crème fraîche, and yogurt, seasoning with salt and pepper.

5. 5.

   Arrange the vegetables on a plate and serve with the herb sauce.