Mediterranean kohlrabi stew

Ingredients for 4 servings:

• 600 g kohlrabi, peeled and weighed
• some kohlrabi leaves, beautiful
• 250 g potatoes, peeled
• 100 g bell pepper(s), red and yellow, cleaned
• 3 tbsp olive oil or rapeseed oil
• 150 g onion(s), peeled
• 1 tbsp, heaped paprika powder
• 1 can of tomatoes, chopped, approx. 400 g
• 500 ml vegetable broth, strong
• 1 tbsp, heaped herbs de Provence
• 3 garlic cloves, finely chopped or a little more

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

vegan, vegetarian

Cut the kohlrabi, potatoes, bell peppers, and onions into roughly equal-sized cubes. Finely chop the kohlrabi leaves. Place the potato cubes in cold water, otherwise they will brown. Heat the oil in a pan and fry the onions until golden brown. Briefly sauté the paprika. Immediately deglaze with the stock and chopped tomatoes. Add the kohlrabi cubes and chopped kohlrabi leaves and cook for about 30 minutes. Then stir in the potato cubes and Provençal herbs and cook for another 10 minutes. Finally, add the bell peppers and cook for another 5 minutes. Season with garlic, salt, and pepper. Tip: If you don’t have kohlrabi leaves, you can use finely chopped spinach leaves as a substitute.