Kohlrabi and Pumpkin Goulash
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g pumpkin (se)
- 250 g kohlrabi
- 1 large onion (s)
- 3 tablespoon paprika powder
- 1 dash vinegar
- 0.5 liter ½ water
- 1 cube broth or spices your choice
- 1 tablespoon dill
- 1 tablespoon chives
- some sour cream or cremefine or heavy cream
Print Recipe
Pin Recipe Instructions
- Pumpkin and kohlrabi into bite-sized pieces (each as they like it best), cut the onion very small. Roast everything together in the pot, then add the paprika, stir and deglaze with vinegar.
- Then add the water and stock cube (or other spices, if you don`t like the stock cube) and simmer over not too high a heat until the vegetables have the consistency you like. In principle, I do it like any goulash.
- Then add dill and chives - I puree some of it so that the whole thing becomes a little firmer, and at the end I add some sour cream, whipped cream or cremefine, depending on taste or eating habits.
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