Kohlrabi and leek stew - a stew that is prepared very quickly and has an extremely pleasant taste. You can prepare it separately as a side dish or as I cooked the meat together this time, to enrich the taste.
The quantity depends on how many people are needed. I always cook as if there will be four of us for lunch, so even if there is any left over, it can be eaten the next day.
Jadranka Blažić, blog Kuvajmo hronovski >>>
Kohlrabi and leek stew - Jadranka Blažić - Recipes and Cookbook online
Kohlrabi and leek stew - a stew that is prepared very quickly and has an extremely pleasant taste. You can prepare it separately as a side dish or as I cooked the meat together this time, to enrich the taste.
- 800 g tender meat (boneless)
- 3 pieces of leek (finely chopped)
- 3 pieces of kohlrabi (grated on a coarse grater)
- 10 ml oil (cold pressed)
- salt (to taste)
- pepper (to taste)
- spices (to taste)
- Clean, wash and cut the larger leeks into smaller cubes to make them easier to remove. Peel the larger kohlrabi and grate it on a coarse grater. Fry salted leeks in hot oil. When it has become half cooked, add kohlrabi and cook it a little. Then add the meat and stew everything together. Add salt, pepper and some other spices if you like. If necessary, add a little water. When the meat is cooked and the vegetables are done, you will have a fine stew.
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