Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 750 g kohlrabi
- 250 g carrot (s)
- 500 g potato (s)
- 500 g pork schnitzel or turkey le meat
- 2 tablespoons oil
- 1 vegetable onion (s)
- Salt and pepper, whiter
- 125 ml broth, possibly more
- 1 bunch parsley (also works without)
- 1 cup sour cream (or a corner processed cheese)
Print Recipe
Pin Recipe Instructions
- Clean the vegetables. Halve the kohlrabi and cut into slices, cut the carrots into sticks and dice the potatoes.
- Cut the meat into 3 cm cubes and fry in hot oil. Add the chopped onion and brown with it. Add the vegetables and potatoes to the meat and season with salt and pepper. Pour in the broth and simmer everything for approx. 20 minutes in a closed saucepan without stirring.
- Wash and chop the parsley in between. Stir the cream into the finished stew, season the stew to taste and serve sprinkled with parsley.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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