in Germany

Kohlrabi and millet stew

updated

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Ingredients for 4 servings:

  • 200 g millet
  • 4 m.-large kohlrabi
  • 2 carrots
  • 1 bunch of spring onions
  • 500 ml beef stock
  • salt and pepper
  • Nutmeg, freshly grated
  • Parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rinse the millet with hot water, bring to a boil with 1/4 liter of water, and simmer over low heat for about 20 minutes, until the millet has absorbed the water. Trim, peel, wash, and slice the kohlrabi. Trim, peel, wash, and slice the carrots into approximately 1 cm thick slices. Trim, wash, and slice the spring onions. Heat the beef broth in a pot and cook the vegetables for about 10 minutes. Three minutes before the end of the cooking time, add the millet and season with salt, pepper, and nutmeg. Garnish with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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