6 Mediums Kohlrabi, peeled 1 Bag carrots (16 ounces) 2 Tbsp vegetable oil 4 Tbsp margarine or butter 2 Tbsp all purpose flour 1 Chicken/flavor bouillon cube or envelope 1 Tbsp chopped fresh dill or 1/2 tsp dillweed

Nutritional information

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Cut each kohlrabi into 1/2 inch-thick slices; cut each slice into 1/2 inch-wide sticks. Cut each carrot crosswise into 3 pieces; cut each piece lengthwise into quarters. In 12 inch skillet, heat oil over medium-high heat; add vegetables and cook, stirring often, about 15 minutes, until browned. Add 1/3 cup water; reduce heat to low. Cover and cook 10 minutes, or until vegetables are tender crisp and liquid evaporates. Meanwhile, in 1 quart saucepan, melt margarine over low heat; stir in flour and cook 1 minute. Add bouillon; gradually stir in 1/2 cup water; cook, stirring constantly, until mixture thickens slightly and boils. Pour sauce over vegetables and sprinkle with dill; gently toss to coat well.