John Myers
Kohlrabi Stew with Cheese and Pretzel
The perfect kohlrabi stew with cheese and pretzel recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes
- 1 Kohlrabi
- 1 bunch Spring onions fresh
- 2 Carrot
- 150 g Creme fraiche Cheese
- 1 teaspoon Mustard
- 50 g Pretzels
- 4 g Vegetable broth
- Piri Piri spice mix to taste
- 1 teaspoon Cornstarch
- Salt pepper
- 50 g Mountain cheese
- 20 g Parsley
- Oil
- Wash the potatoes, peel and cut into 2 cm cubes. Peel the carrot, cut in half lengthways and cut diagonally into 1 cm thick crescents. Also peel the kohlrabi, cut in half and cut into 2 cm thick cubes. Clean the spring onions and cut only the white to light green part into 0.5 cm thin rings. Use the dark green part for the decoration. Prepare 500 ml vegetable stock.
- Heat some oil in a large saucepan and fry the potatoes, carrots and kohlrabi for 2-3 minutes. Add the spring onions and spices and deglaze with the broth. Cover everything and let it simmer for 15-20 minutes.
- In the meantime, pluck and chop the parsley, also cut the green from the spring onions into fine rolls. Mix the herbs with creme fraiche and season with salt and pepper.
- Mix the starch with a little water until smooth. Remove the lid from the pot and turn the heat up. Stir in the starch and bring to the boil. Let simmer for 3-4 minutes until it is a bit thick, then remove from the stove.
- Crumble the pretzels. Mix 2/3 of the creme fraiche with mustard into the soup. Season to taste with salt and pepper.
- Arrange the kohlrabi stew on plates, top with grated mountain cheese and creme fraiche. Sprinkle with pretzels and herbs.
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