Kohlrabi stew

Name: Kohlrabi stew
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g Kohlrabi; 750 g Potatoes; 2 Leek sticks (approx. 250 g each; leek); 1 TABLESPOON clarified butter; 1 Bay leaf; 6 Peppercorns; 1 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Cured ham

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g Kohlrabi
750 g Potatoes
2 Leek sticks (approx. 250 g each; leek)
1 TABLESPOON clarified butter
1 Bay leaf
6 Peppercorns
1 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Cured ham

Directions

1
Peel and wash the potatoes and kohlrabi and cut into small pieces. Clean and wash the leek and cut into fine rings. Heat the lard. Steam leek in it. Add bay leaf and peppercorns. Fill up with broth, bring to the boil briefly.
2
Cover the prepared vegetables and cook for about 30 minutes. Then mash until slightly mushy. Season to taste with salt and pepper. Cut ham into small cubes and add to the stew. Serve in portions garnished with tender kohlrabi leaves