Recipe Idea: Kohlrabi Stew with Pork Knuckle

Hearty And Delicious – Kohlrabi Stew With Pork Knuckle is a hearty and nutritious dish that provides warmth and satiety, especially during the cold season. Here is the recipe for this traditional specialty:

Ingredients (For 4 Servings):

• 1 kg Pork Knuckle
• 1 Large Kohlrabi
• 4 Carrots
• 1 Leek Stalk
• 2 Onions
• 2 Garlic Cloves
• 2 Bay Leaves
• 1 Tsp Peppercorns
• 1 Tsp Mustard Seeds
• 1 Tsp Juniper Berries
• 1 Tbsp Oil
• 2.5 Liters Water
• Salt And Pepper To Taste
• Parsley For Garnish

Preparation:

1. Rinse the pork knuckle and bring to a boil in a large pot with 2.5 liters of water.
2. Coarsely crush the spices in a mortar and add to the pork knuckle. Let everything simmer for about 2 hours until the meat is tender.
3. Meanwhile, peel and dice the kohlrabi, carrots, onions, and garlic. Clean the leek and cut into rings.
4. Remove the meat from the pot and let it cool. Strain the broth through a sieve and return to the pot. Remove the meat from the bones and skin and cut into bite-sized pieces.
5. Heat the oil in a pan and sauté the vegetables for five minutes. Then add to the meat in the pot and simmer for another 30 minutes until the vegetables are soft.
6. Season with salt and pepper and garnish with parsley.

Additional Tips And Ideas:

• For an even richer broth, you can also add some soup bones or a pork shank.
• If you prefer a heartier stew, you can add some potatoes.
• Alternatively, you can replace the pork knuckle with Kassler.
• Fresh farmhouse bread pairs excellently with the stew.
• Leftovers can be well frozen and reheated later for a quick lunch.

Goes Well With:

The kohlrabi stew with pork knuckle is already a complete dish on its own. However, if desired, you can serve a side salad, for example, a beetroot salad or a mixed green salad.