Braised Kohlrabi
40 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Slice the kohlrabi into 3 mm thick slices. Then cut these into 3 mm thick strips. Finely chop the onion.
In a saucepan over high heat, melt 40 g of lard, add the onion, and sauté until translucent, stirring frequently.
Add the sliced kohlrabi and stir. Push the kohlrabi to the side so that the bottom of the saucepan is partially visible. Sprinkle sugar onto the exposed bottom and briefly mix it in the fat. Once the sugar starts to turn golden, thoroughly mix it with the kohlrabi.
Chef's tip
The time it takes to braise kohlrabi until tender varies depending on its age. If you are preparing braised kohlrabi for duck, use the same amount of duck fat instead of pork lard. You can simply collect it while roasting the duck. Braised kohlrabi pairs well with various types of roasted pork, as well as goose.
Nutritional values
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