North Croatian kohlrabi stew
This is very old recipe I usually eat in spring. It is important to use fresh and baby kohlrabi. If the kohlrabi is old and big you will have wooden parts inside. It is also important to use fresh: more time you store it, better chance to have woody kohlrabi. Actually, as I write this recipe I’m also cooking it.
- Preparing Time: 30 minutes
- Total Time: 40 minutes
- Served Person: 4
kohlrabi
stew
sour cream
lunch
side dish
vegetarian
croatian
spring
lunch
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon salt
- 1 cup water
- 100 g sour cream
- 500 g kohlrabi (peeled without leaves)
- 1 tablespoon lard (or butter)
- 1 tablespoon flour (all purpose)
- 1/2 teaspoon pepper (white grounded)
- Carbohydrate 12.1026912484881 g
- Cholesterol 11.79 mg
- Fat 6.91392249998058 g
- Fiber 4.8961873818548 g
- Protein 4.25466874979533 g
- Saturated Fat 3.46159406249693 g
- Serving Size 1 1 Serving (275g)
- Sodium 46.6516249999604 mg
- Sugar 7.20650386663327 g
- Trans Fat 0.393375937493561 g
- Calories 120 calories
Peel kohlrabi like you peel apples. Remove leaves (don’t throw away baby leaves, you can slice them and put into stew later) and cut kohlrabi like you cut potato for French fry potato, but just little bit thicker. Melt lard (or butter) in a pot, add flour and sauté it 1 minute. Add water and make creamy liquid. Add sliced kohlrabi and add water to cover the vegetable. Add salt and pepper and baby leaves if you want. Cook about 30 minutes or until kohlrabi softens. At the end add sour cream, stir well and serve.
