Pork ragout with kohlrabi in curry sauce

Name: Pork ragout with kohlrabi in curry sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 800 g Pork cutlet (piece); 150 g Shallots; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Curry; 1 TABLESPOON Flour; 1 large kohlrabi; 200 g cherry tomatoes; 4-5 Stem(s) Chervil; 150 g Whipped cream

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

800 g Pork cutlet (piece)
150 g Shallots
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Curry
1 TABLESPOON Flour
1 large kohlrabi
200 g cherry tomatoes
4-5 Stem(s) Chervil
150 g Whipped cream

Directions

1
Dab meat dry and cut into cubes. Peel and quarter shallots. Heat oil in a casserole dish. Brown the meat thoroughly. Season with salt and pepper. Add shallots and fry for about 5 minutes.
2
Sprinkle with curry and flour and sauté briefly. Stir in 600 ml water, bring to the boil, cover and braise for about 1 hour.
3
Peel, wash and dice the kohlrabi. Wash and halve the tomatoes. Wash chervil, shake dry and pluck off leaves.
4
Add kohlrabi and tomatoes to the meat and braise for another 10 minutes. Stir in cream and chervil. Season the ragout with salt, pepper and curry and serve. Serve with rice or farmhouse bread.