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Kohlrabi Stew with Pork | Hearty & Warming
(0)
60 min
Under an hour
Knuspr-Küche
Ein echter Klassiker der traditionellen deutschen Hausmannskost: Zarter Schweinenacken langsam geschmort mit frischem Kohlrabi, festkochenden Kartoffeln und Karotten in aromatischer Gemüsebrühe. Perfekt wärmend für den Herbst.
Preparation method
Preparation
Pat the pork neck dry and cut into approx. 2 cm cubes. Peel and finely dice the onion.
Peel the kohlrabi and potatoes and cut into bite-sized pieces. Clean, peel, and slice the carrots. Wash the leek thoroughly and cut into rings.
Instructions
Heat the clarified butter in a large, heavy pot. Sear the pork neck cubes on all sides until golden brown. Season with salt and black pepper.
Chef's tip
Reheated the next day, the stew tastes even better as the flavors infuse wonderfully overnight.
If the kohlrabi has tender inner leaves, be sure to wash them thoroughly, slice finely, and stir them in at the end along with the parsley.
35 min
Under an hour
