in Recipes

Kohlrabi stew

updated

Spread the love

Ingredients for 4 servings:

  • 2 kohlrabi
  • 1 carrot(s)
  • 100 g chickpeas
  • Water for soaking
  • salt water
  • 6 potatoes
  • 1 tsp turmeric
  • 1 garlic clove(s)
  • 1 tbsp olive oil
  • 1 tsp marjoram
  • salt and pepper
  • Broth, granulated
  • ½ pack of parsley (frozen)

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Soak the dried chickpeas overnight and cook them the next day in about 2 liters of fresh salted water with the turmeric until soft. Sauté the crushed garlic in oil. Finely chop the vegetables and potatoes and fry briefly. Add the cooked chickpeas and their broth, and season with the spices and stock. Cover and cook until tender. Finally, add the parsley.

Facebook Comments

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.

Pork belly roulade filled with sauerkraut

'Baked' strawberries