Braised Kohlrabi and Red Potatoes
Braised Kohlrabi and Red Potatoes

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, braised kohlrabi and red potatoes. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

For a simple, one-pot potato side dish that featured the benefits of both boiling and roasting, we had to get creative. Easy and simple red potatoes recipe. They are not boiled. they are not fried. they are just delicious and flavorful.

Braised Kohlrabi and Red Potatoes is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Braised Kohlrabi and Red Potatoes is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have braised kohlrabi and red potatoes using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Braised Kohlrabi and Red Potatoes:
  1. Prepare 1 medium to large kohlabi
  2. Get 500-600 g small red potatoes or fingerlings
  3. Make ready 30 g butter (2 Tbsp)
  4. Get 1/2 tsp ground nutmeg
  5. Take to taste salt (be careful if your broth is salted already)
  6. Get to taste pepper
  7. Prepare 250 ml vegetable or chicken broth (I also like to use Kombu broth)
  8. Prepare 1 Tbsp chopped parsley to garnish

Kohlrabi - one of the most popular vegetables in Germany. Kohlrabi is a good source of vitamin C and dietary fibre, a source of folate and thiamin, and contains a dietary significant amount of potassium. Like other members of the brassica family, kohlrabi is a rich source of phytonutrients, including glucosinolates and phenolic compounds. This robust wintry dish calls for Australia's classic blend of plump shiraz and grippy cabernet.

Instructions to make Braised Kohlrabi and Red Potatoes:
  1. Remove large, tough leaves from the kohlrabi, and chop any tender leaves in the center (if any). Peel and remove any woody areas in the kohlrabi bulb, then cut into chunks. Scrub the potatoes well. If there are any large ones, cut in half.
  2. Melt butter in a pot or large saucepan with lid. Add kohlrabi and potatoes, and saute them on medium them until the vegetables start to brown a little (about 5-10 minutes). Stir occasionally.
  3. When a little browned, sprinkle over some salt (unless you're using salted broth), pepper and the nutmeg. Give it a quick stir.
  4. Pour in the broth and add the chopped kohlrabi leaves if you have any. Bring the broth to a boil, then turn the heat to medium-low and cover with the lid.
  5. Let the potatoes and kohlrabi braise for 20 minutes, or until potatoes are soft. If necessary, add a little more broth or water during cooking (I didn't have to)
  6. When vegetables are cooked, garnish with the chopped parsley and serve!

Remove from heat; stir in parsley. Kohlrabi is a fantastically versatile vegetable with a taste and texture somewhere between cabbage and broccoli stems. Kohlrabi needs little prep, but you should always peel off the tough outermost layer of the bulb with a vegetable peeler first. Kohlrabi is a hardy biennial grown as an annual. Kohlrabi—sometimes called a German turnip— is a bulbous vegetable, related to cabbage.

So that’s going to wrap this up for this special food braised kohlrabi and red potatoes recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!