John Myers
Cream and Kohlrabi Stew
The perfect cream and kohlrabi stew recipe with a picture and simple step-by-step instructions.
- 650 g Beef leg slice with marrow
- Cold water, pepper, salt
- 500 g Kohlrabi fresh after peeling
- 50 g Kohlrabi leaves
- 400 g Potatoes, after peeling
- 1 size Potato extra, to thicken
- 200 g Sour cream
- Possibly some nutmeg
- Wash the leg disk with cold water, pat dry and place in a saucepan with salted and peppered cold water. Meat must be covered. I used a steamer, where the cooking time was around 35-40 minutes. In a normal saucepan, it can be a little longer. The meat should therefore be placed in cold water so that the power goes into the later broth when cooking.
- In the meantime, peel the kohlrabi, leaves and potatoes and cut into bite-sized pieces. Do not peel the additional potato yet, otherwise it will turn brown. These only when the stew is thickened.
- When the meat is done, remove it from the broth, remove it from the bone and scoop out the pulp. Cut into bite-sized pieces (if you want to add the pulp) and have them ready.
- In the stock, first pre-cook the kohlrabi cubes and the leaves for approx. 5 and then add the potato cubes. Cook everything slightly firm to the bite and add the chopped meat again. If the brew has been reduced a lot while cooking the meat, fill it up with a little hot water, that’s enough, because it is sure to be quite strong. The vegetables should float loosely while cooking.
- Peel the extra potato and grate it into the stew on a fine grater. Stir well, add sour cream and bring to the boil again. If necessary, season with salt and pepper – and if you like – season with a little nutmeg. A quick, light stew that tastes good even on hot days ………. at least for us .. 🙂 …….. ‘n Good’n …….. ..
Facebook Comments