1. Peel and dice the carrots and kohlrabi; break the cauliflower into florets; peel the asparagus and cut it into 3 cm pieces; quarter the mushrooms.
2. Cook the vegetables separately in a pot of salted, lightly sweetened water until crisp-tender (carrots and kohlrabi 8, cauliflower 6, asparagus 8, peas 3 minutes) and lift them out with a slotted spoon; reserve about 300 ml of the cooking water.
3. Fry the mushrooms in a little of the butter for 3-4 minutes.
4. Lightly toast the flour in the remaining butter, pour in the reserved cooking water and whisk until smooth.
5. Add the cream, season with nutmeg and white pepper, then gently fold in all the vegetables.
6. Sprinkle with parsley and serve with roasts or on its own.
Tip: Cooking them separately is the point: every vegetable keeps the right texture and its own flavour.
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