Braised Kohlrabi and Red Potatoes
Braised Kohlrabi and Red Potatoes

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, braised kohlrabi and red potatoes. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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 well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Braised Kohlrabi and Red Potatoes is something that I’ve loved my whole life.

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

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

Steps 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 with this exceptional food braised kohlrabi and red potatoes recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!