Peel the carrots, quarter them lengthways and cut into pieces approx. 0.5 cm long. Peel the potato and cut it into cubes of about the same size, similar to the carrots.
Now it goes to the kohlrabi stalks. Cut off the leaves from the kohlrabi. Pluck off smaller leaves. Only use the stems of the larger leaves and make another cut where the large leaf is. Wash the stalks too and cut them into pieces about as short as the carrots.
In a pan that fits a lid, heat the oil and gently fry the carrots, not over full heat (for me it was level 7 out of 9). Then fill in the kohlrabi stalks and potato cubes. Put the lid on and let the contents rise for a few minutes. Turn the temperature down (level 3 of 9 for me) and season the vegetables with broth. Keep the lid closed when you look, always pour in the condensation and stir once. When the potatoes are done, the other vegetables are usually done too. Then stir in the wild garlic paste, but you can also do without it.
I made the kohlrabi leaf vegetables with this vegetable. Without kohlrabi leaf vegetables, this dish may only be enough for one person. So it can be both a main dish and a side dish. Also goes well with a patty (kohlrabi).
The leaves that are left over can be made into a kohlrabi leaf vegetable or my kohlrabi leaf foam soup. You can find both recipes in the database.
When you say, what do I do with so many kohlrabi tubers to make this dish, watch the many people in the store (it used to be the same) who only buy the tubers and twist off the good stems with the leafy greens. If the leaves are not yet withered, you can usually take them with you free of charge.
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