John Myers
Kohlrabi Ragout
The perfect kohlrabi ragout recipe with a picture and simple step-by-step instructions.
- 800 g Potato
- 800 g Kohlrabi fresh
- 400 g Pork schnitzel
- 150 g Frozen peas
- 2 tbsp Oil
- 30 g Butter
- 40 g Flour
- 125 ml Milk
- White pepper
- Nutmeg
- Instant vegetable broth
- Peel the potato and cook in salted water for about 20 minutes. Peel the kohlrabi, cut into large cubes and cook in vegetable stock for 15 minutes. Add the peas to the kohlrabi 5 minutes before the end of the cooking time and cook at the same time. Cut the meat into strips and fry in the oil in portions for 5-6 minutes in a pan. Season with salt and pepper. Drain the kohlrabi and collect half a liter of stock.
- Melt the butter in a saucepan, sweat the flour in it and deglaze with the vegetable stock and milk. Season to taste while stirring with salt, pepper and nutmeg. Add the meat and kohlrabi to the sauce. Season again to taste. Drain the potatoes and arrange on plates with the ragout.
Facebook Comments