Creamy Kohlrabi and Carrot Vegetables with Mild Potatoes

This classic spring dish with tender kohlrabi and sweet carrots in a mild sauce is a favorite in many households. The softly cooked potatoes are easy to mash with a fork, which wonderfully supports independent eating. At the same time, the creamy texture offers a great opportunity for your child to practice using a spoon. The gentle flavors often spark curiosity about fresh seasonal vegetables and provide valuable vitamins for the day. It is a beautiful meal to discover the colorful variety of spring cuisine together at the family table.

Ingredients

• 250 g potatoes (waxy or all-purpose)
• 1 medium kohlrabi (approx. 200 g)
• 2 medium carrots (approx. 150 g)
• 1 tbsp butter or canola oil
• 1 tbsp wheat flour (all-purpose)
• 150 ml vegetable broth (low sodium)
• 50 ml heavy cream or oat cream
• 1 pinch ground nutmeg
• 1 tbsp fresh parsley (finely chopped)

Instructions

1. Wash the potatoes thoroughly, peel them, and cut them into bite-sized pieces. Boil them in a pot with lightly salted water for about 15 minutes until they can be easily pierced with a fork.
2. Peel the kohlrabi and carrots, remove any blemishes, and cut the vegetables into thin sticks or small cubes.
3. In a second medium-sized pot, heat the butter or canola oil over medium heat. Add the prepared vegetables and gently sauté them for about three minutes so the flavors can unfold.
4. Sprinkle the wheat flour evenly over the vegetables and stir briefly to lightly toast it. Quickly deglaze everything with the low-sodium vegetable broth and the cream, stirring well to prevent any lumps from forming.
5. Reduce the heat and let the vegetables simmer gently with the lid closed for about 10 minutes. Wait until a smooth, creamy sauce forms and the vegetables are cooked soft.
6. Remove the pot from the stove and refine the dish with a small pinch of nutmeg and the freshly chopped parsley.
7. Allow the finished meal to cool down well before serving. Always test the temperature yourself before your child takes the first bite.

Variations & Tips

• Family meal: For adults and older siblings, you can season the dish more robustly directly at the table with a little salt, colorful pepper, and freshly grated parmesan.
• Vegetable swap: Instead of kohlrabi, fine peas, small broccoli florets, or cauliflower fit perfectly into the creamy sauce.
• Adjusting texture: For children who still find chunky pieces challenging, you can lightly mash the vegetables in the sauce using a potato masher.
• Storage: Leftovers keep well in the fridge for up to two days when covered airtight. They reheat beautifully over low heat in a small pot.
• Freezing: You can easily freeze the vegetables in the sauce in portions. However, it is best to boil fresh potatoes after thawing, as they can become slightly mealy otherwise.

Allergy & Safety Information

• This recipe contains dairy products, namely butter and cream, as well as gluten from the wheat flour.
• Always introduce new ingredients one at a time and in small amounts. This allows you to easily observe and identify any potential reactions your child might have.
• Always ensure that small vegetable pieces are cooked soft enough to allow for safe chewing and swallowing.
• If you have any uncertainties about nutrition, introducing solid foods, or suspect food intolerances, please always consult your pediatrician.

Nutritional Information

Kohlrabi and carrots offer plenty of vitamin C and beta-carotene. These nutrients naturally support the immune system and vision. The potatoes also provide long-lasting energy in the form of complex carbohydrates, which are especially important for active explorers in their toddler years. The mild cream sauce not only provides a well-rounded taste but also helps the body optimally absorb the fat-soluble vitamins from the vegetables.