I’ve mentioned kohlrabi a few times this past summer. It is still a phenomenon to us. How have we never heard of this root vegetable before this summer? It is one of Ryan’s new favorites. Buuuut…we can’t just keep roasting kohlrabi. Boredom will certainly set in.
It is fall now which means a warm hearty stew is in season. So, friends, kohlrabi stew is born!
This may possibly be the least photogenic dish but don’t hold that against it. Trust me that kohlrabi stew is tasty and not so bad for you considering how creamy it is.
Here’s how I made this which yields 4-6 servings:
- Cover the bottom of your pot with sunflower oil, simmer and saute 1/2 – 3/4 cup of chopped scallions
- Chop one large kohlrabi into 1/2 inch chunks and add to the pot. Simmer for a few minutes on medium heat until they are soft
- Next add 2 cups of vegetable stock (or chicken stock) and 1 can of cream of broccoli soup
- Season to your preference: salt, lemon pepper, parsley, thyme
- Put the lid on the pot and boil for 20-25 minutes
- Allow the entire mixture to cool for about 20 minutes before transferring to a blender or food processor
- Puree in batches
- Once pureed, transfer back to the pot and add in 1 cup of small pasta shells
- Cover the pot with a lid and bring to a boil, cooking the pasta right in the stew. This is also where you could add in pre-cooked beef
- Serve and enjoy!
Side note: I have been wanting to make butternut squash soup for a long time. Longer than I have been cooking, actually. It is always so delicious but I’m quite aware that it is usually made with lots of heavy cream. I am going to try it by following the above principles (minus the pasta). The cream of broccoli soup is the only
creamy offender here. I will let you know how it turns out!
What are you cooking this weekend?