ReceptnaptárCreamy kohlrabi stew
Creamy kohlrabi stew has the sweet, gentle taste of spring: the vegetable braises on caramelised sugar, parsley freshens it, and meat broth gives it depth. Instead of a roux, it is thickened with flour sprinkled over the top. With fasírt, Hungarian meat patties, or roast meat it is a child-friendly lunch, and since it is quick to make, it fits easily into a weekday.
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Ingredients
Method
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- Peel the kohlrabi and cut it into small cubes.
- In a saucepan, melt the lard, add the sugar, and caramelize it gently over medium heat to a golden brown (1-2 minutes).
- Add the diced kohlrabi, salt it, toss well in the caramel, then cover and steam over low heat for 12-15 minutes until softening.
- Once tender, sprinkle with the flour and fry for another 1-2 minutes, stirring constantly.
- Add the parsley, then pour in the broth.
- Cook over medium heat for 5-6 minutes until it reaches a nice thick, stew-like consistency.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Choose young, smaller kohlrabi, because old, large bulbs stay woody and fibrous however long you cook them.
- Do not let the sugar caramelise too dark, because bitter caramel ruins the whole stew. A golden brown colour is just right.
- Do not throw away the tender kohlrabi leaves either: finely chopped and added to the stew, they bring plenty of flavour and colour.
Frequently asked questions
What is the difference between karalábé and kalarábé?
They are the same vegetable, kohlrabi, under two Hungarian names. The form kalarábé is common in old cookbooks and in the countryside, while karalábé is more widespread in everyday Hungarian today.
Can it be made without meat broth?
Yes, water or vegetable stock work too, which makes it a meat-free dish. In that case, it is worth softening the flavour with a little butter and milk.
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