John Myers
Kohlrabi Vegetable Stew
The perfect kohlrabi vegetable stew recipe with a picture and simple step-by-step instructions.
- 2 Kohlrabi approx. 800 g
- 1 Onion approx. 100 g
- 2 Garlic cloves
- 250 g Forest mushrooms / self-collected / TK
- 150 g Broccoli
- 2 Carrots about 250 g
- 1 piece Leeks approx. 100 g
- 1 piece Celery approx. 50 g
- 1 bunch Parsley
- 2 tbsp Butter
- 2 liter Beef broth (8 tsp instant)
- 2 tsp Salt
- 2 tsp Sambal oelek
- 2 tbsp Maggi wort
- 2 tbsp Sweet soy sauce
- 1 tbsp Fish sauce
- Peel the kohlrabi, first cut into slices and then cut into lozenges. Peel and dice the onion and garlic cloves. Let the forest mushrooms thaw a little. Clean the broccoli and cut into small florets. Peel the carrots with the peeler, scrape 2 in 1 with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 4 – 5 mm thick) with the knife. Clean the leek, cut in half lengthways, wash well and cut into rings. Peel the celery and cut into small diamonds. Wash the parsley, shake it dry and pluck it off. Heat butter (2 tbsp) in a large saucepan, fry the onion and garlic clove cubes vigorously in it, add the vegetables (kohlrabi, mushrooms, broccoli, carrots, leek, celery and parsley) and sauté briefly. Deglaze / pour in the beef stock (2 liters), season with salt (2 teaspoons), sambal oelek (2 l), Maggi seasoning (2 tbsp), sweet soy sauce (2 tbsp) and fish sauce (1 tbsp) and season everything with the lid closed Simmer / cook for about 25 minutes and serve the soup hot.
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