Kohlrabi-Pasta Gratin

Bring vegetable broth to a boil in a pot. Rinse kohlrabi, peel, halve and cut into 2 cm (approximately 3/4-inch) thick slices. Bring to a boil in the broth, cover and cook for 15 minutes over low heat.

In a second pot, bring salted water to a boil. Cook pasta according to package instructions until al dente.

Meanwhile, peel onions, cut in half and chop into small pieces. Rinse zucchini, trim and cut into about 1 cm (approximately 1/2 inch) cubes.

Heat the olive oil in another pan and sauté onions until translucent. Dust with flour and cook briefly while stirring.

Drain kohlrabi in a sieve over a bowl and collect the broth.

While stirring with a whisk, slowly add broth and the milk to the onion-flour mixture. Bring to a boil and simmer for about 10 minutes over low heat, stirring occasionally.

Rinse parsley, shake dry and pluck leaves. Set some aside and finely chop the rest.

Add frozen peas and zucchini cubes to the sauce and bring to a boil. Fold in chopped parsley. Grate in a little nutmeg to taste and season with salt and pepper.

Drain the pasta and place in a shallow baking dish (about 2 liters/approximately 2 quarts).