Kohlrabi Butter Vegetables

For the kohlrabi butter vegetables, peel the kohlrabi, saving the top peel part with a few small leaves. Quarter the kohlrabi and cut into narrow slices.

Peel and slice the carrot as well. Boil in unsalted water for about 5 minutes. Drain and collect the vegetable water.

Melt 50 g butter in a pot and make a roux with the flour. Deglaze the roux with about 125 ml of vegetable water, add salt, pepper and the soup mushroom.

Boil briefly, mix in kohlrabi and carrots and add another 50 g butter in flakes.

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