in Germany

Saarland kohlrabi pot

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Ingredients for 4 servings:

  • 3 pairs of bratwurst
  • 2 onions
  • 6 m.-large kohlrabi
  • 3 tbsp margarine
  • 1 cup(s) white wine
  • ¾ liter meat broth / vegetable broth
  • salt and pepper
  • 1 pinch of nutmeg
  • 1 pinch(s) of sugar
  • 1 small can of chanterelles
  • 2 cup(s) mashed potato powder
  • 1 cup(s) cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Slice the sausages. Peel and finely dice the onions. Cut the kohlrabi into sticks. Render the fat in a large pot. Sweat the sausages, onions, and kohlrabi sticks until translucent. Deglaze with white wine and add the meat broth. Season with salt, pepper, nutmeg, and sugar. Cook over medium heat for about 30 minutes. Drain the chanterelles well and add them to the stew. Cook for 5 minutes. Thicken with mashed potato powder. Stir in the cream before serving.

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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.

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