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Kohlrabi Stew with Mettenden Sausages | Hearty Home Cooking
(0)
40 min
Under an hour
Knuspr-Küche
Ein herrlich bodenständiger Klassiker der deutschen Landküche: Zarter Kohlrabi, aromatische Möhren und Kartoffeln köcheln gemeinsam mit herzhaften, geräucherten Mettenden in einer feinen Brühe. Abgerundet mit Muskatnuss und frischer Petersilie – purer Wohlfühlgenuss aus einem Topf!
Preparation method
Preparation
Peel the kohlrabi and potatoes and cut into bite-sized cubes. Set aside the tender inner leaves from the kohlrabi and chop finely. Peel the carrots and slice them. Peel and finely dice the onion. Wash the parsley, shake dry, and chop finely.
Prick the Mettenden sausages several times with a fork or cut into approx. 1 cm thick slices so that they release their smoky, savory flavor into the broth during cooking.
Sautéing & Cooking the Stew
In a large, heavy casserole pot, melt the butter over medium heat. Sauté the diced onions until translucent. Add the prepared potato, kohlrabi, and carrot pieces and sauté gently while stirring for 2 to 3 minutes.
Chef's tip
Use kohlrabi greens: Do not throw away the small, tender inner leaves of the kohlrabi – they are full of vitamins and give the stew a fresh, herby note.
Tastes even better the second day: Like most traditional German stews, this classic kohlrabi stew tastes even more flavorful the next day after infusing.
35 min
Under an hour
