Clean, peel and thinly slice kohlrabi and carrots. Cook in boiling vegetable stock for about 10 minutes. Clean, wash and slice the zucchini and mushrooms and add them to the vegetables with the peas about 3 minutes before the end of the cooking time. Mix crème fraîche and sour cream. Season with salt, pepper and lemon juice.
Drain the vegetables and put them into 4 ovenproof dishes. Spread the crème fraiche on top, sprinkle with some pepper and bake under the preheated grill for a short time. Arrange the ham on the vegetables. Serve garnished with chervil
Plate: Bella Cucina