Braised Kohlrabi and Red Potatoes
Braised Kohlrabi and Red Potatoes

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, braised kohlrabi and red potatoes. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Braised Kohlrabi and Red Potatoes is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Braised Kohlrabi and Red Potatoes is something that I’ve loved my entire life. They are fine and they look wonderful.

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.

To get started with this recipe, we have to first prepare a few components. You can have braised kohlrabi and red potatoes using 8 ingredients and 6 steps. Here is how you cook that.

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

So that is going to wrap this up with this special food braised kohlrabi and red potatoes recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!