Kohlrabi Ragout with Pork
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g kohlrabi
- Salt and pepper, whiter
- 150 g peas, frozen
- 400 g pork schnitzel
- chervil
- 2 tablespoons oil
- 0.5 liter ½ stock (collected kohlrabi stock)
- 30 g butter
- 40 grams flour
- 125 ml milk
- nutmeg
Print Recipe
Pin Recipe Instructions
- Clean, peel and wash the kohlrabi and cut into cubes. Cook in boiling salted water for about 15 minutes. Add the peas about 5 minutes before the end of the cooking time.
- Wash the schnitzel, pat dry, cut into bite-sized pieces. Wash the chervil, shake dry and pluck the leaves.
- Heat the oil, fry the meat in portions, remove. Season with salt and pepper.
- Drain the kohlrabi. Pick up about 0.5 l of the stock.
- Melt the butter, sweat the flour in it. Deglaze with kohlrabi stock and milk while stirring. Season to taste with salt, pepper and nutmeg. Warm the meat, peas and kohlrabi in the sauce, season again.
- Boiled potatoes taste good with it.
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