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Springy kohlrabi stew

updated

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Ingredients for 6 servings:

  • 5 kohlrabi
  • 5 m.-sized potatoes
  • 3 carrots
  • 2 tbsp vegetable stock powder
  • 200 g herb cream cheese
  • 500 g meatballs
  • Oregano, fresh or herbs of your choice
  • pepper
  • nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel the kohlrabi, carrots, and potatoes and cut into small pieces. Cut the greens from 2-3 good-looking kohlrabi leaves into thin strips and add them to a large pot with the rest. Pour in enough water to cover, add the broth and seasonings, and simmer for 20 minutes. Add the herb cream cheese to the soup, mashing it a bit to taste. Add the meatballs (I always halve them, otherwise they’re so big) and oregano, and let it simmer for a moment. Done!

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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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