Braised Kohlrabi and Red Potatoes
Braised Kohlrabi and Red Potatoes

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive 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. Braised Baby Red Potatoes recipe is made with a few simple ingredients to create an easy side dish that everyone loves! Easy and simple red potatoes recipe.

Braised Kohlrabi and Red Potatoes is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Braised Kohlrabi and Red Potatoes is something which I have loved my whole life.

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

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

Kohlrabi is a hardy biennial grown as an annual. Drain potatoes, press through a potato ricer and mix in butter and lukewarm milk until smooth. Season potatoes with salt, pepper and nutmeg. Slice roualden in half and serve with gravy, mashed potatoes and kohlrabi on warmed plates.

Instructions 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!

Kohlrabi—sometimes called a German turnip— is a bulbous vegetable, related to cabbage. It is described as having a taste that is a mix between Kohlrabi has two edible portions: the round bulb and the bright green leaves. The bulb is usually light green or deep purple depending on the variety. Make this delicious roasted potato and kohlrabi salad as the perfect side dish to any meal, with hints of garlic, lemon zest, and fresh herbs, this dish will become a side dish favorite! With summer in full swing, it seems like things just keep getting busier and busier.

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