Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 onion (s)
- 2 cloves garlic)
- 3 large carrot (s)
- 3 kohlrabi
- 1 large leek stick (s)
- 350 g smoked pork
- 2 tablespoon olive oil
- 2 tablespoon vegetable stock, instant
- 150 g peas, frozen
- 0.5 teaspoon ½ chervil, dried
- Salt and pepper, whiter
- sugar
Print Recipe
Pin Recipe Instructions
- Peel onion and garlic and chop finely. Peel, wash and slice the carrots. Peel, wash and cut the kohlrabi into sticks. Clean and wash the leek and cut into thick rings. Wash the smoked pork, pat dry and cut into large cubes.
- Heat the oil in a large saucepan. Fry the meat in it, remove it. Fry the onion and garlic in the frying fat. Add the carrots and leek, fry with them. Deglaze with 1 liter of water, bring to the boil. Stir in the broth, simmer for a total of approx. 15 minutes. After about 8 minutes, add the peas, kohlrabi and smoked pork. Add the chervil to the stew and season with salt, pepper and sugar. Garnish with a leftover chervil.
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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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