John Myers
Kohlrabi Ragout with Chicken Breast and Smoked Pork
The perfect kohlrabi ragout with chicken breast and smoked pork recipe with a picture and simple step-by-step instructions.
- 1 piece Freshly diced chicken breast
- 1 disc Diced Kasseler
- 2 piece Kohlrabi freshly peeled and diced
- 1 piece Finely diced carrots
- 1 piece Spring onion freshly cut into pieces
- 1 piece Shallot chopped
- 1 piece Red chilli pepper, finely chopped without seeds
- 1 piece Garlic clove finely chopped
- 3 piece Diced cherry tomatoes
- 50 ml White wine dry
- 200 ml Vegetable broth own production
- 0,75 ml Cream sour cream
- 0,75 ml Cream
- 1 piece Potato cooked from the day before, diced
- 1 pinch Freshly grated nutmeg
- 1 pinch Freshly grated ginger
- 1 pinch Sea salt from the mill
- 1 pinch White milled pepper
- 1 some Olive oil
- 1 tbsp Finely chopped kohlrabi green
- Fry the chicken breast cubes in the olive oil, then add the smoked pork chops and let them fry briefly. Season with salt and pepper. Take the meat out of the pan and keep it warm.
- Now sauté the carrots, shallot and spring onion in the pan, add the garlic and chilli and sauté briefly.
- Deglaze the whole thing with the wine, the wine should completely evaporate.
- Now add the kohlrabi cubes and pour on the broth. Put the lid on and let it simmer for about 15 minutes. If you want the ragout to be more liquid (than soup), please use more broth.
- Now stir in the cream and cream and simmer a little without the lid.
- Finally add the potato and tomato cubes, then the meat cubes. Boil everything together once and season to taste with the spices.
- Stir in the kohlrabi green and serve the ragout on preheated plates. We had a piece of homemade spelled bread with it.
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