John Myers
Kohlrabi Stew with Goose Legs …
The perfect kohlrabi stew with goose legs … recipe with a picture and simple step-by-step instructions.
- 2 Goose legs
- 250 g Smoked meat
- 1,5 liter Boiling water
- 2 Onions, roughly diced
- 1 bunch Soup vegetables
- 2 Kohlrabi with the tender green
- 2 teaspoon Dried marjoram
- 3 Medium sized potatoes
- Remove all visible fat and skin from the goose legs – it is still needed for a goose fat. Place the legs and the smoked meat in the boiling water, add half of the diced onions, put a lid on and gently cook the meat for about an hour over a mild heat.
- During this time, wash the soup vegetables, the potatoes and the kohlrabi, peel them and cut them into large pieces suitable for soup. Place the tender middle kohlrabi leaves in very cold water – later cut away the middle ribs and dice the rest very finely.
- When the meat is soft, lift it out of the broth with a slotted spoon, let it cool a little, then remove it from the bones and cut into large pieces.
- Add the soup vegetables with the marjoram, the kohlrabi, the remaining onion cubes and the chopped meat to the broth and cook gently for about 30 minutes. Simmer the potato cubes separately in a little salted water for 20 minutes, drain and allow to evaporate.
- Then stir into the stew with the finely chopped kohlrabi leaves, season with salt and pepper and serve the fine “kohlrabi stew with goose meat”.
- So it doesn’t have to be a “roast goose” on St. Martin’s Day – my stew was also a dish that you can enjoy!
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